~Hors d’oeuvres~
Brie and Raspberry Phyllo
Ahi Tuna Tacos with Passion Fruit Coulis
Bacon Wrapped Sea Scallops
Carpaccio on Crostinis with Capers
Belgian Endive with Herbed Goat Cheese and Walnuts
~Salads~
Mixed Greens with Candied Walnuts, Goat Cheese,
Strawberries and Balsamic Vinaigrette
Spinach with Pears, Blue Cheese Crumbles
and Champagne Vinaigrette
Greek Salad with Feta and Calamata Olives
~Entrées~
Candied Walnut Teriyaki Salmon
Macadamia Mahi Mahi
Beef Tenderloin with Cabernet Reduction
Chicken with Porcini Sage
Pork Tenderloin with Mojito Sauce
Maple Glazed Spiral Ham
