Hors D’oeuvres
Tomato Basil Mozzarella Crostini
Brie En Croute - French Brie Cheese wrapped in
Puff Pastry with
Raspberries and Toasted Almonds
Shooters of Shrimp and Avocado Ceviche
Antipasta Platter with Prosciutto, Grilled Vegetables,
Cheese and Olives,br>
Plated Dinner
California Mixed Field Green Salad
Filet Mignon of Beef with Shallot Thyme Demi Glace
Seared Breast of Duck with Fig Pomegranate Relish
Australian Lobster Tail with Scampi Butter
Broiled Atlantic Salmon and Lobster Cream Sauce
Duchess Potatoes
Haricot Vert with Toasted Almonds
Buffet
Spinach and Berry Salad with Raspberry Vinaigrette
Prime Rib with au Jus and Horseradish Sauce
Roasted Coriander Crusted Pork Loin with Honey Dijon Sauce
Chicken Marsala with Shiitake Mushrooms in
Fortified Wine Sauce
Seared Tilapia with Orange Burre Blanc Sauce
Garlic Mashed Potatoes
Roasted Balsamic Vegetables
