Passed Hors Doeuvres
Sliced Filet Mignon on Seasonal Baquets Coconut Shrimp
Chicken Pinwheels with Shrimp, Spinach and Julliane Carrots
Fresh Mozzarella with Tomato and Basil Beef Teriyaki Sate H
Brie Purses with Toasted Almonds Baked Clams Oreganata
Grilled Chicken Satay with Sesame Seeds Hand Rolled Franks in
a Puffed Pastry Spinach and Feta Cheese in Filo Grilled Marinated
Lamb Chops Beef Wellington Mini New Orleans Crab Cakes
COCKTAIL HOUR
Cold Presentation
Grand Italian Antipast
International Cheese Display
Exotic Fruit Display
Traditional Salads
Hot Stations
Italian Station
Pacific Rim Station
South of the Border Station
Mediterranean Station
Carving Station ~ Marinated Roast Leg of Lamb New York Roast Sirloin Whole Roast Baby Pig
DINNER
First Course (select one)
Antipasto Plate ~ Buffalo Mozzarella, Vine Ripened Tomatoes, Roasted Eggplant, Grilled Asparagus, Artichoke Hearts and Prosciuto
South West Plate ~ Grilled Jumbo Shrimp with Sliced Mango topped with Mango Chile Sauce
Vegetarian Plate ~ Marinated Portabella Mushrooms, Crispy Eggplant, Fontina Cheese and Pomodoro Sauce Second Course (select one)
Penne Filetto di Pomodoro ~ Fresh Plum Tomatoes, Roasted in
Whole Garlic, Julian Prosciuto and Virgin Olive Oil
Gourmet Ravioli Trio ~ Lobster Ravioli, Spinach Ravioli and
Sun Dried Tomato Ravioli in Creamy Alfredo Sauce Salad (select one)
Tri-color Salad Caesar Salad Greek Salad Main Course
Rack of Lamb ~ Roasted Frenched New Zealand Rack of Lamb,
Herb Crusted with Garlic and Rosemary
Filet Mignon ~ Tornadoes of Beef Grilled to Perfection Topped with
a Demi-Glazed
French Chicken Breast ~ Fresh Herb Crusted French Breast of Chicken Topped
Fresh Tilapia ~ Macadamia Crusted Tilapia with Lemon Herb Sauce
Traditional Jumbo Shrimp Scampi ~ Grilled Jumbo Shrimp Topped with a Garlic Bur Blanc
Vegetarian ~ Guests Choice of Vegetable Lasagna; or Fresh Grilled Vegetables
