Passed Hors dÕoeuvres
Herb Cheese Stuffed Artichokes
Brie and Raspberry Encroute
Salads
GORGONZOLA SALAD
Fresh Baby Field Greens tossed in a Gorgonzola Dressing
topped with Caramelized Walnuts and Gorgonzola Crumbles
TOMATO, MOZZARELLA AND ARTICHOKE HEART SALAD
Tossed with Field Greens and
topped with a Fresh Basil Dressing
BABY SPINACH SALAD
Tossed with Mushrooms, Strawberries, Bacon and
topped with a Poppy Seed Dressing
EntrŽes
HERB CRUSTED RACK OF LAMB
Served with Garlic Whipped Potatoes and Rosemary Mint Jus
SEA BASS
Pan Roasted Sea Bass with a Wild Mushroom Orzo, Fennel,
Watercress Nage and a Buerre Fondue
FILET OF BEEF
8 oz. Black Angus Tenderloin
topped with a Bleu Cheese Walnut Butter served over
Wilted Greens, Fresh Vegetables and finished with a
Port Wine Bordelaise
