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The Bells of Bronze Buffet
Four Hours of Full Catering
Bar Service (Fountain Drinks and Juices)
Choice of four Butler served Hors D’oeuvres
Choice of Two featured chilled salads
Choice of Main Entree
Choice of Carving Station
Choice of Three Accompaniment
Choice of Pasta Station with Two Sauces
Fresh baked dinner rolls with butter
About the Linen:
White or Ivory tablecloths with matching napkins
About the Tablesetting:
Coordinating Silverware, glassware & China
About the Service:
Professional formal uniformed waiters
Professional Bartender
Setup and cleaning crew all in uniforms
Kitchen Staff
The Bells of Bronze Menu Choices
Choice of Four Hor’s Doueves:
 Assorted Mini Quiches
Beef Chimichurri Skewers with Garlic and Cilantro
Chickpea Puree with Slow roasted Garlic and Red Pepper on pita crisp
Coconut Crusted Chicken with Honey Soy Dipping Sauce
Creamy Blend of Crab, Shrimp, Cheese and Zesty Marinara on Panetta
Crostini Topped with a Tomato, Basil and Garlic Relish
Crostini with Salmon & Cream Cheese
Fresh Season Garden Vegetables with Variety of Dips
Imported & Domestic Cheese and Fruit Platter
Italian Meatballs
Italian Sausage and Herb Stuffed Mushrooms
Mango Salsa on Plantain Crisps
Mango Sautéed Chicken Skewers
Oriental Meatballs
Smoked Turkey al Dijon Blini
Smoked Turkey /Ham and Feta Cheese Pockets
Springs Rolls
Tomato and Basil Bruschetta
Variety of Bocadillos
Wild Mushroom pate on Panetta
Main Entrée Choice of One:
Bacon Wrapped Chicken Breast Sautéed in Ginger/ Soy Sauce
Chicken Breast Stuffed with Smoked Ham & Swiss Cheese
Chicken Breast Rolled and Stuffed with Creamy Spinach Artichoke topped with Béchamel
Chilled and Sliced Mango Marinated Chicken Breast
Grilled Beef Rolls Filled with Vegetables and a Brown Soy Sugar Glaze
Marinated Filet Cutlets Sautéed in a Wild Mushroom Sauce
Pan Roasted Chicken Breast with Sautéed Sliced Almonds
Roasted Chicken Breast with Orange Zesty Glaze
Rosemary Infused Roasted Pork Loin with a White Wine Sauce
Sautéed Chicken Breast Cutlets in Soy and Ginger Sauce
Sliced Roasted Turkey Breast with an Orange and Ginger Sauce
Stuffed Eye Round Roast Marinated in a Red Wine Glaze
Tuscan Style Beef Roast with Tomato & Garlic Sauce
Carving Station
Honey Glazed Ham
Marinated Roast Pork Loin
Medley of Grilled Sausages
Roasted Breast of Turkey
Top Round of Beef
All items in Carving Station are garnished with choice of (Dijon Mustard, Cranberry/ Raspberry Relish, Mango Chutney and a Creamy Tomato Glaze)
Fresh Tossed Salad Choice of Two:
Classic Caesar Salad
Mixed Baby Greens with a Balsamic Vinaigrette
Mixed Baby Greens and Spinach Topped with Feta and Raspberry Vinaigrette
Choice of Three Accompaniments:
Baby Red Skinned Potatoes Sautéed in Olive Oil
Beijing Fried Rice
Broccoli, Cauliflower and Carrots sautéed Dusted with Tarragon and Lemon
Caramelized Baby Carrots with Orange Zest
Pan Roasted Baby Potatoes with Rosemary
Parsley Potatoes
Rice Pilaf Almondine
Roasted Garlic Mashed Potatoes
Sliced Scalloped Potatoes with Paprika and Olive Oil
Sautéed Sweet Plantains |