New England Clam Bake

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STATIONARY HORS D’OUEVRES:

 

Summer Bruschetta with Fresh Tomato, Basil and Buffalo Mozzarella

Homemade New England Clam Chowder
Served with Oyster Crackers

 

DINNER BUFFET:

 

New England Lobsters
Served with Drawn Butter and Lemon Wedges

Barbecued Wood Grilled Statler Chicken Breast

Fresh Steamed Little Neck Clams and Mussels in Garlic and White Wine Broth

Steamed Corn on the Cob
Served with Melted Cayenne Butter

Red Bliss Potato Salad with Buttermilk and Bacon Dressing

Cabbage and Carrot Cole Slaw with Lime-Cumin Vinaigrette

Mesclun Greens, Fresh Raspberries, Candied Pecans and Chevre
Served with Raspberry-Pecan Vinaigrette

Cast Iron Skillet Corn Bread
Served with Fresh Whipped Butter

 

DESSERTS:

 

Blueberry Shortcakes
Blueberry Compote on Shortbread Biscuits with Whipped Cream

Assorted Homemade Cookies and Brownies

Sliced Watermelon, Cantaloupe and Honey Dew

 

BEVERAGES:

 

Red Wine, White Wine, and
Assorted International & Domestic Beer to Include Sam Adam’s Seasonal,
Harpoon, Ipswich Ale and Red Hook

Homemade Lemonade with Fresh Fruits and Berries

Assorted Regular and Diet Sodas
Poland Spring Natural and Sparkling Bottled Water

Consuming raw or undercooked meats, poultry, seafood, shellfish or
eggs may increase your risk to food borne illness

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