~ Butlered Hors d’Oeuvres ~
Oyster on the Half Shell with a Champagne Mignonette
Rare Beef Tenderloin with a Horseradish Cream on a Toasted Crostini
Ahi Tuna Sushi wrapped in Seaweed with Wasabi and
Pickled Ginger
Smoked Salmon Rose with Dill
Peppered Beef Tenderloin on Polenta Rounds with Foiegras
Thai Chicken Spring Rolls
Mushroom Caps filled with Filet of Beef and Gorgonzola Cheese

~ Appetizers ~
Goat Cheese Pansotti Served with an Herb Pesto Cream Sauce
Crab Cakes Garnished with a Citrus Aioli
Smoked Salmon Served with Lemon Crème Fraiche,
Capers, Wasabi Caviar and Toast Points

~ Salads ~
Club Salad • Fresh Spinach Salad
Greek Salad • Classic Caesar Salad

~ Entrées ~
Grilled Mahi Mahi Topped with an Orange Beurre Blanc
Grilled Oregon Salmon Served with Fresh Fettuccini, Tomatoes
and Capers with a Vin Blanc Sauce
Chicken Carcofi Served with Oyster Mushrooms,
Artichoke Hearts,Garnished with Prawns
Prime Rib of Beef Served with Creamed Horseradish and Au Jus
Grilled Petite Filet Mignon With a Green Peppercorn Sauce
Chicken Wellington Wrapped in Puff Pastry Served with
a Lemon Vin Blanc Sauce

~ Desserts ~
Chocolate Decadence, Rich Chocolate Ganache filled in a
Dark Chocolate Crust
Pacific Pyramid, Dark Chocolate Pyramid Shell Filled with
a Rich Velvety Chocolate Mousse
Caramel Nut Tart, Pecans, Walnuts, Almonds, Caramel and
Chocolate Nestled in a Graham Cracker Crust