~ Hors D’oeuvres ~
Carmelized Three Onion Tartlett ~ Artichoke and
Sundried Tomato Wonton ~ Smoked Chicken Quesadillas
Shrimp Wrapped in Prosciutto ~ Petite Crab Cakes
with Remoulade Sauce ~ Petite Beef Wellingtons
~ Salads ~
Classic Caesar ~ Quartered Bibb with Creamy
Cilanto Dressing ~ Greek Spinach with
Crumbled Feta Cheese, Red Onion and Black Olives
with a White Balsamic Vinaigrette ~ Spinach and Romaine
with Walnuts, Fresh Strawberries, Mandarin Oranges
and Bermuda Onions with a Creamy Brie Dressing
~ Entrées ~
* Triumvirate with Grilled Filet Mignon & Baked Chicken With
a Shiitake Mushroom Marsala Sauce and
Jumbo Shrimp Sautéed in a Cilantro Lime Butter
* Beef Wellington with Sauce Bordelaise
* Medallion of Beef Tenderloin with Rosemary Demi-glaze
* Grilled Swordfish with a Garlic and Chardonnay Butter
and Baked Chicken Breast with Caper and Basil Sauce
* Grilled Salmon topped with a Dill Cream Sauce
* Chicken Florentine filled with Spinach, Feta and Parmesan Cheeses topped
with a Roasted Red Pepper Coulis
~ Desserts ~
Flourless Chocolate Cake with Kahlua Anglaise
White Chocolate Tulip Cup Filled with Lemon Chiffon Mousse Sprinkled with
Dark Chocolate Shavings
