Butler Passed Hors d’oeuvres
Risotto Croquettes with Gorgonzola & Porcini Mushrooms
Chipotle-Orange Chicken Satay
Pepper Crusted Ahi Tuna on a Crostini
with Caper-Olive Tapenade
Choice of Salad
Baby Spinach
with Smoked Trout, Sweet Tomatoes and Dijon Vinaigrette
Seasoned Mixed Greens
with Crumbled Bleu Cheese, Red Grapes,
Candied Walnuts & Aged Balsamic Vinaigrette
Mesculun Greens
with Pomegranate Vinaigrette, Orange & Avocado Segments
Choice of Entrée
Seared Salmon Filet
with Saffron Cream
Tender Filet Mignon
with Mushrooms Duxelle & Béarnaise Sauce
“Coq au Vin”
A Classic French Dish with a California Twist
Double Pork Chop
with Apple-Currant Compote
