~Hors d’oeuvres~
Crab Cakes with a Spicy Lobster Sauce
Coconut Shrimp with Maltese Sauce
Avocado Egg Roll
Cherry Tomato with Boursin Cheese ~Salads~
Columbine Pinenut Caesar Salad
Oak Leaf Field Greens with Candied Walnuts and Pear Garnish
Iceberg Wedge with Magtag Blue Cheese
Baby Spinach with Dijon Vinaigrette
Seasonal Fresh Greens with Garnish of Crudités ~Plated Entrees~
Beef Tournedos with Wild Mushroom Burgundy Sauce
Atlantic Grilled Salmon with Fire Roasted Red Pepper Sauce
Petit Filet Mignon with Crab Stuffed Prawns
Stuffed Chicken Breast with Wild Rice Medley and
a Mushroom Artichoke Sauce
Orange Roughy served with Pineapple Mango Sauce
Roasted Pork Loin with Apricot Plum Sauce
Prime Rib of Beef with Horseradish Sauce ~Buffet Style~
Seafood Extravaganza
Prime Rib and Salmon
Beef Wellington and Halibut Monet
Chicken Roulade with Carved New York Strip ~Desserts~
Delicate Array of French Pastries
Chocolate Fondue with Dipped Strawberries
Banana's Foster Station
