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
Catering & Event Planning
Catered Plated Dinner