Hors D’ oeuvres
Apple Wood Bacon Wrapped Scallops
Orange Chili Ahi Tuna Tartar
Baked Brie Encroute with Toasted Almond Pesto
Duck Quesadilla with Red Onions and Chevre
Warm Goat Cheese and Caramelized Onion Crustini
Crab or Salmon Mousse Bouchees
Salads
Mixed Field Greens tossed with Shredded Parmesan and
topped with an Aged Balsamic Vinaigrette
Traditional Caesar Salad with Focaccia Croutons
Caprese Salad with Fresh Buffalo Mozzarella,
Roma Tomatoes and Fresh Basil,
finished with a Balsamic Vinegar Reduction
Entrées
Chicken Francaise in a Light White Wine Herb and
Lemon Butter Sauce
Pesto Rubbed Tilapia
Herb Rubbed Prime Rib Carving Station
Tri Color Tortellini Pasta Topped with
a Velvety Carbonara Sauce
Dessert
Traditional New York Style Cheesecake
Rich Chocolate Cake
