Passed Hors d’Oeuvres
Lemongrass and Chile Grilled Shrimp
Grilled Fennel and Smoked Mozzarella Quesadilla
Porcini and Parmigiano Arancini
Roasted Pear Walnut and Roquefort Purses
Peking Duck Crepes
Seared Sesame Tuna with Wasabi on a Plantain Chip
First Course
Vegetable Napoleon
Grilled Portobello Mushroom, Eggplant and Fresh Mozzarella
with a Warm Basil Vinaigrette
Entrée
Roast Chateaubriand
with a Truffled Demi Glace,
Vegetable Confetti and Tri Color Potato Galette
Dessert
Sweet Ravioli
Warm Puff Pastry Squares
Filled with White Chocolate, Dates and Toasted Pecans
Dusted with Powdered Sugar and Dotted with Berries
Competiers of Miniature Pastries, Cookies and Finger Sweets
Freshly Brewed Regular & Decaffeinated Coffee
