Catered Plated Dinner

Passed Hors d' oeuvres

Cilantro Lime Chicken ~ Avocado Crema Dip

Smoked Salmon Spiral Crepe with Capers, Lemon & Dill

Brie & Scallion Wonton ~ Berry Coulis

Austrian Glazed Apricot with Saga Bleu Cheese & Fresh Mint

First Course Wild Mushroom & Montrachet Cheese Tart over Lemon Micro Greens or Martini Glass With Colossal Cooked Shrimp Salad of Bocconcini Mozzarella, Grape Tomatoes, Fresh Basil and Avocado Cocktail Sauce & Aioli Grilled Rosemary Olive Ciabatta Bread ~ Herb Butter

Entree

Oriental Grilled Salmon with Roasted Red Pepper Glaze
or
Individual Grilled Petite Filet wrapped with Vermont Maple Bacon
Morel Burgundy Sauce

Garlic Mashed Potato in a Crispy Lace Potato Cup

Roasted Beet, Baby Carrot & Haricot Vert, Chive Bundle

Salad Course

Endive, Radicchio and Mache Salad
Spiced Walnuts, Fresh Pear, Stilton Cheese
Truffle Oil and Fresh Lemon

Dessert

Raspberry Lemon Tart with Grand Marnier Cream Berry Coulis
or
Black & White Mousse Cake with Chocolate Shavings


Fresh Roast Decaffeinated Coffee and Tea with Condiments