Hors d’oeuvres / Appetizers
Marinated Lamb Kabob
Prosciutto Wrapped Prawns
Caviar & Foie Gras Tasting Spoon Display
Blackened Ahi Tuna with Wasabi Aioli
Lobster Spring Roll
Soup
Smoked Pheasant and Cranberry
Salad
Roasted Goat Cheese Stuffed Pear and
Baby Field Greens
Entrée Selections
Honey Sage Grilled, Center Cut Pork Chop with
Custard Sweet Potatoes
Buffalo Strip Steak Au Poivre with
Goat Cheese Au Gratin Potatoes
Red Currant Drizzled Jumbo Sea Scallops with
Arborio Rice Cake
Dessert
Chocolate “Avalanche” Fountain and
Dipping Confections Enhanced with
a Selection of Petite French Pastries.
