The Cocktail Hour
A Deluxe Selection of Cold and Hot Hors d’oeuvres
Passed Butler-Style
Cold Hors d’oeuvres
Prosciutto Wrapped Around Cantaloupe Batons
Roast Beef with Grain Mustard, Parmesan Cheese,
Black Pepper and Parsley
Hot Hors d’oeuvres
Petit Medallions of Beef on Garlic Crouton with
Mustard Béarnaise
Grilled Skewered Shrimp Scampi
Dinner Entrées
Ginger Chilean Sea Bass
With Tomato Concasse and Citrus Beurre Blanc
Grilled Petite Filet Mignon of Beef and
Grilled Chicken Breast
With Wild Mushroom Bordelaise Sauce
Roast Prime Rib of Beef
With Herbed Au Jus
Châteaubriand and Skewered Shrimp
With Tarragon Beurre Blanc
Desserts
New York Style Cheesecake
A wedge of cheesecake served with Strawberries, Raspberry Sauce and Crème Chantilly
Ginger Pear Tart
A Tart of Roasted Ginger Pears served with Pineapple Sorbet, Vanilla Crème Anglaise and Chocolate Décor
