Hot Hors d’Oeuvres Selections
Mini Maryland Crabcakes with Red Pepper Remolaude
Skewered Ginger Chicken with Pickled Ginger
and Water Chestnuts
Rosemary Roasted Baby Lamb Chops
Petite Beef Wellington
Kalamata Olive Tart
Portobello Puff
Crostini with Fresh Mozzarella and Basil
with a Sun Dried Tomato Tapenade
Tarletted filled with Curried Chicken
Baby Red Potatoes filled with Sour Cream and Caviar
Dinner
Champagne Toast
First Course
New England Salad with Spring Field Greens,
Candied Walnuts with a Raspberry Vinaigrette
Second Course
Cavatoppi Siciliano – Sauteed Baby Shrimp
with a Lemon, Garlic Demi-Glaze
Entrées
Sake Infused Chilean Sea Bass served with a Sesame Rice Cake
12 oz Prime Rib of Beef served with Yorkshire Pudding
and a Horseradish Cream
Fresh Bread Service with Whipped Butter
