COCKTAIL RECEPTION
Ice Carving with Jumbo Shrimp and Crab Claws
Imported and Domestic Cheese Tray of Cheddar, Maytag Bleu,
Swiss, Brie, Havarti, Fontina, Provolone and Gouda
Garnished with Fresh Fruit, Sliced French Bread and
Assorted Crackers
BUTLER PASSED HORS D’ OEUVRES
Ahi Tuna Skewers
Prosciutto Wrapped Asparagus and White Cheddar
Smoked Chicken Crostini
Fresh Mozzarella and Roma Tomato on a
Foccacia Crouton with Balsamic Vinaigrette
SALAD
Orange Cashew Salad of Organic Greens, Sweet Roasted Cashews,
Gorgonzola Cheese and Topped with Crisp Leeks and Orange Vinaigrette
ENTREES
Chicken Wellington served with an English Mustard Jus
Grilled Filet Mignon served with a Wild Mushroom Ragout
Mahi-Mahi with Fruit Salsa and Roasted Red Potato Cakes
