Passed Hors D’ Oeuvre
Pear & Brie Phyllo
Herb stuffed mushrooms
Mini Crab Cakes w/Roasted Red Pepper Mayo
Salads
Cranberry & Feta Green Salad with Balsamic Vinaigrette
Italian Caesar Salad with Sun Dried Tomatoes & Pine Nuts
Toasted Almond Spinach Salad with Sesame Seed Dressing
On The Buffet
Cantonese Pork Tenderloin
Grilled Chicken with Creamy Tequila Sauce
Red Wine Braised Brisket with Horseradish Sauce
Chardonnay Poached Salmon Filet with
Dijon Cream Sauce
