PASSED HORS D’ OEUVRES
Artichoke and Sun Dried Tomato Wonton
Petite Chile Rellenos
Thai Chicken Satay
Beef Wellington Strudel ON THE HORS D’ OEUVRES BUFFET
Wrapped Whole French Brie with Apricot Jam
Harvest Crudites
with Roasted Red Pepper Dip
Tapenade Display
Roasted Garlic Hummus, Basil Pesto with Toasted Pine Nuts,
Goat Cheese and Fresh Herbs.
Presented with Pita Chips and Toasted Crostini ON THE DINNER BUFFET
Spinach Salad with Bacon
Chopped Egg, Pickled Red Onion And Tomato.
Served with Brown Sugar Vinaigrette
White Cheddar and Apple Salad
Organic Mesculin Greens tossed with Apples, dried Cranberries,
Caramelized Walnuts, and White Cheddar.
Served with Citrus-Shallot Vinaigrette
Petite Bistro Tenderloin
with Charred Red Onion Marmalade
Creamy Polenta with Mushrooms
with Crème Fraîche, Marscapone and Parmesan Cheeses,
Butter and Wild Mushrooms
Penne Pasta with Rock Shrimp and Scallops
Tender Shrimp, Crab and Scallops Served in A Rich Scampi Sauce
Seasonal Grilled Vegetables
Mesquite Grilled Assorted Vegetables Tossed with
Olive Oil And Seasonings
