"The Riverboat Queen"
Reception Menu
Hors D’oeuvres
Appetizers to be butler-passed
Lamb Lolli-chop
Herb-marinated petite lamb chop served warm with fresh mint demi glace
Grilled Portobello Muchroom & Fresh Spinach
in a rosemary & olive tartlet
Bronze Seared Salmon
On toasted brioche round with passion fruit glace
Chef-Attended Carving Station
Herb-Marinated Breast of Turkey
Yukon gold whipped potatoes
Sauteed seasonal vegetable
Rolls & butter
Chef’s Table
Fulton’s House Salad
Mixed field greens and Belgian endive, tomatoes, cucumbers, carrots, with dark balsamic vinaigrette
Domestic Cheese
Cheddar, swiss, colby, baby gouda, camembert, with Carr’s crackers
Sweet Table & Coffee Station
Petits Fours
An assorted platter of miniature sweets
Iced tea and coffee