Hors d’oeuvres
Smoked Salmon, Dried Cherry Mousse Tartlets
Spinach & Artichoke Dip Surrounded by
Crustini’s and Vegetables
Fresh Mozzarella and Tomato Bruschetta
Dressed in Basil and Balsamic Syrup
Brie Cheese, Strawberries and Walnut Tartlets
Display of Imported and Domestic Cheeses,
Fresh Fruits, and Seasonal Vegetables
Dinner
Slow roasted Prime Rib served au jus with Creamy Horseradish
Grilled Salmon Glazed in Champagne Apricot Sauce
Seared Beef Tenderloin with Wild Mushroom Demi-glace
Macaroni con Cuattro Fromaggio
Sweet Cream Yukon Mashed Potatoes
Creamy Roasted Garlic Spinach
French Beans, Caramelized Onions and Almonds
Fresh Baked Bread Basket
Petite Pastries
Bavarian Fruit Tarts
Crème Caramel Cheesecake
Tiramisu
Individual Crème Brulee
