Hors D’ oeuvres
~Button Mushrooms Stuffed with Spinach~
~Bruschetta, Tomato Mozzarella “Salsa” on Toast Points~
~Boursin Cheese Wrapped in Genoa Salami~
~Imperial Style Crab Cakes with Remoulade~
~Greek Feta Salad Served in Ceramic Spoons~
~Coconut Crusted Tiger Prawns with Thai Chile Garlic Sauce~
Salads
~Mixed Baby Lettuces with Spicy Pecans and
Citrus Vinaigrette~
~Traditional Caesar Salad with Radicchio and Grissini~
~Caprese Salad with Buffalo Mozzarella, Plum Tomatoes,
Baby Arugula and Basil Vinaigrette~
Entrées
~Grilled Prawns with Linguine Pasta, Plum Tomatoes,
Garlic, Pine Nuts, and Fresh Herbs~
~Roast Chicken and Gorgonzola Pasta, with Penne Pasta,
Carmelized Onions and Baby Spinach~
~Petite Filet of Beef Tenderloin, with Pinot Noir Reduction Sauce,
Roast Red Pepper Chutney and Onion Potato Pancake~
