Warm-Ups – (Passed Hors D’oeuvres)
Tender Crab Cakes with Remoulade Drizzle
Gulf Shrimp Shots with Spicy Cocktail Sauce
Bay Scallop Ceviche
Beef Tenderloin Crostini with Horseradish Relish
Crisp Bruschetta with Savory Chopped Tomato and Basil
Sizzling Potato Pancakes with Maple Glazed Apples
Hot Chafing Dishes
Seafood in Scampi Butter with Garlic Croutons
Shanghai Shrimp with Julienne of Snow Peas
Tangy Teriyaki Chicken Tenders
Chef’s Stations
Little Italy • Caribbean Cruise • Asian Fusion • Latin Fiesta
First Course
Penne Bolognese with Fresh Ricotta Cheese Dollop
Butternut Squash and Apple Soup with Toasted Almond Slivers
Second Course
Belgian Endive, Ripe Pears, Goat Cheese
and Toasted Walnut Salad
Mediterranean Antipasto Salad with Artichokes,
Roasted Peppers and Olives
with Lemon Zest Vinaigrette Dressing
Third Course
Chateaubriand Champione
Chicken Presidential with Spinach and Ricotta Cheese
Mango Glazed Salmon Filet
Sweet Endings
Wedding or Sheet Cake
New York Creamy Cheesecake with Raspberry Puree
French Vanilla Ice Cream topped with Poached Ripe Pears
in Port Wine Sauce
Peach Melba
