Displayed Specialties
Fresh Vegetable Crudités served with Dipping Sauce
Regional American Artisan Cheese and Fruit served with
French Baguette and Assorted Crackers
Antipasto Platter served with Garlic Bread
Carving Stations
Butler Passed Hors d’Oeuvres
Stuffed Chicken and Avocado Salad Tartlet
Smoked Salmon with Chive Cream Cheese
on Pumpernickel Triangles
Prosciutto and Melon Canapés • Grape in Goat Cheese
Spinach Brie Tart • Mini Blue Crab Cakes with Cocktail Sauce
Beef Satay with Sesame-Soy Glaze
Coconut Shrimp with Jalapeno Orange Marmalade
Dinner
Champagne Toast
Appetizer
Chicken Pistachio Roulade served over a Salad of
Julienne Vegetables with a Mustard Vinaigrette
Paradise Shrimp
Shrimp served over Mango Cilantro Salsa, with cocktail sauce
Mediterranean Style Napoleon
Spinach and Feta Cheese in Phyllo Dough,served with
a Tomato Chutney and Fresh Herb Yogurt Sauce
Salad
Entrees
Dry Aged, Grilled Strip Loin with a Green Peppercorn Sauce
Rack of Lamb encrusted with Fresh Herbs and Mustard
served with rosemary infused au jus
Veal Tournedos
Pan Roasted and served with Wild Mushroom Ragout
Pan Seared Breast of Duck in an Orange Sauce
served with Wild Rice
Alaskan Wild Salmon with Red Wine Reduction
