Reception Stations

All stations are priced per guest. Chef's attendant required for each station at $75.00 per attendant, per hour (30 person minimum.

Tuna Nicoise Station

Pan seared tuna
Butter leaf lettuce
Haricot verts
Steamed new potatoes
Whole white anchovies
Boiled egg wedges
Capers, cherry tomatoes and fresh dill vinaigrette

Pasta Station

Penne pasta
Spinach linguini
Roasted garlic Alfredo sauce and Pomodora sauce
Grilled chicken
House-smoked salmon
Fresh baby spinach
Assorted grilled peppers, zucchini and diced onions
Fresh herbs
Grated Parmesan cheese
Crumbled feta cheese

Mashed Potato Station

Deer Valley garlic mashed potatoes
Whipped Yukon gold potatoes and yam purée
served with an assortment of toppings:
Grated Wisconsin white Cheddar with cranberries
Fresh chives
Crispy bacon
Mushroom gravy
Sour cream
Blue cheese crumbles
Steamed broccoli
Brown sugar and toasted pecans

Seafood Station

(50-person minimum)
Freshly shucked oysters
Mignonette sauce, cocktail sauce and lemon wedges
Iced Gulf shrimp served in a sculpted ice clam shell
Chilled red crab claws
Chef's choice of ceviche with garlic toasts
Spicy tuna rolls
Wasabi, soy sauce and pickled ginger
House-smoked wild salmon with traditional condiments and rye bread
Cracked grain mustard

Sushi Station

Edamame pods with soy dipping sauce
Spicy tuna poke with cucumber chips
Black seaweed salad with lotus root
Sesame seaweed salad
California rolls
Eel and tobiko rolls
Smoked salmon, dill and cream cheese roll
Traditional condiments of soy sauce, pickled ginger and wasabi