Hors d’Oeuvres
Cornmeal Blini with Tomato and Roasted Corn Salsa
House Smoked Trout on Lemon Dill Crostini
Cornucopia Crepe of Roast Beef and Watercress
Pear, Leek and Gruyere Turnover
Chipotle Barbeque Chicken on Tamale Pancake
Miniature Beef Wellington
Dinner Buffet Entrées
Filet Mignon Brushed with Wasabi, Roasted Garlic Glaze
Chicken Roulade Filled with Sun-dried Tomato and
Asiago Cheese Braised in Marsala Sauce
Tilapia Piccata Served with White Wine,
Lemon Reduction and Fried Capers
Roquefort Beef Tenderloin
Orange Barbeque Chicken
Buffalo Top Round Served with Caramelized Onions
Southwestern Trout Served with
Fire-Roasted Pineapple Salsa and Tri Color Rajas
Eggplant Napolean Layered with House made Mozzarella
Desserts
White Chocolate and Raspberry Bread Pudding
Cherry Chocolate Shortcakes with Kirsch Chantilly
Lemon Mousse Roulade
Chocolate Espresso Cheesecake
