Platinum Stations 

Appetizers

Crostinis with pesto, fresh mozzarella and marinated tomatoes

Filo dough cups stuffed with brie and raspberry

Jumbo shrimp with cocktail sauce 

Station One

A seasonal fruit and berries display with imported and domestic cheeses, garnished with carved melon flowers and edible orchids served with fresh bread and crackers

Station Two

Chopped romaine tossed with garlic croutons, shredded pecerino and the Bell's House Ceasar Dressing

The Bell's House Salad, spring mix tossed with raspberry vinaigrette, toasted pine nuts, goat cheese and sun-dried cranberries

Station Three

Chef's prepared pasta in the room with your choice of red sauce, white sauce or garlic & oil.  Accompaniments include shrimp, bay scallops, yellow squash, zucchini, broccoli, wild mushrooms, grilled chicken, diced tomatoes, artichokes, sun-dried tomatoes and pesto

Station Four

Chef-carved tenderloin served with a cabernet reduction and blue cheese cream sauce

Sea Bass with roasted garlic aioli and Japanese bread crumbs

Crostinis with pesto, fresh mozzarella and marinated tomatoes.  Filo dough cups stuffed with brie and raspberry.

Station 1:  A seasonal fruit and berries display with imported and domestic cheeses, garnished with carved melon flowers and edible orchids served with fresh bread and crackers.

Station 2:  Chopped romaine tossed with roasted garlic croutons, shredded pecerino and the The Bell's house caesar dressing.  The Bell's house salad, spring mix tossed with raspberry vinaigrette, toasted pine nuts, goat cheese and sun-dried cranberries.

Station 3:  Chef's prepared pasta in the room with your choice of red sauce, white sauce or simply garlic and oil.  Acompaniments include shrimp, bay scallops, yellow squash, zucchini, broccoli, wild mushrooms, grilled chicken, diced tomatoes, artichokes, sun-dried tomatoes and pesto.

Station 4:  Chef carved London Broil served with a Cabernet reduction and bleu cheese cream sauce.  Roasted garlic mashed potatores and fresh asparagus spears.  Fresh, warm sliced baguettes and real butter.

Cocktail Hour

Hors d’oeuvres

Ø      Toasted Italian bread with pesto, fresh mozzarella and a marinated plum tomato

Ø      Filo dough cup stuffed with warm brie and fresh raspberry preserves

Ø      French cheeses, fresh fruit, gourmet crackers and flatbreads

Ø      Aged cheddar and ale spread with a hint of Stilton Bleu Cheese with flatbread

Dinner

Salad Station

Ø      Spring greens with sun-dried cranberries, toasted pine nuts and goat cheese tossed in raspberry vinaigrette

Ø      Caesar salad served with garlic croutons and parmigiano reggiano

Italian Station

Ø      Stuffed pork loin with roasted fennel and pine nuts

Ø      Linguine with shrimp, scallops, caramelized onion in a light pesto cream

Ø      Penne with sun-dried tomatoes, wild mushrooms and artichoke hearts tossed in roasted garlic oil and a balsamic reduction topped with parmigiano reggiano

German Station

Ø      Beef Rouladen with a a rich brown sauce

Ø      Braised red cabbage with sliced apples

Ø      Steamed redskin potatoes with warm bacon vinaigrette

French Station

Ø      Crepes prepared in the room with a variety of ingredients to include French cheeses, fresh fruits, roasted chicken and smoked ham

Asian Station

Ø      Peanut Chicken Satay

Ø     White rice

Ø      Sauteed beef with onion and peppers

Dessert

Ø      An assortment of Italian and French pastries served with French Roast coffee and English teas

An elegant fruit and seasonal display with domestic and imported cheeses garnished with carved melons and edible flowers.

Passed crostinis of Italian toast pesto and marinated tomatoes.

Passed filo dough cups with brie and raspberry.

The Sit Down:  The nina salad, baby greens with toasted pine nuts, dried cranberries and goat cheese tossed in The Bell's raspberry vinaigrette and served with sourdough baguettes.  4 ounce beef tenderloin with a port wine reduction and a 4 ounce grilled chicken breast with white wine butter and capers.  Fresh asparagus spears with lemon.  Herb roasted red skins.