Canapes and Hors d’Oeuvres
Beef Tenderloin Canapés
With Caper Horseradish
Remoulade

Smoked Salmon
On Brown Bread
With Chive Dressing

Individual Crudités
Served in mini plates

Ginger Carrot Panna Cotta

Cucumber and Radish Canapés

Shrimp Cocktail in Sake Cups

Risotto Station
Of Red Pepper and Leek,
Pancetta and Asiago,
Shrimp and Tomato Basil Chutney

Passed Hors d’Oeuvres
New Zealand Lamb Chops
With Rosemary Red Wine Reduction

Curried Shrimp
With Cilantro Yogurt

Petite Lobster Club

Wild Mushroom Tartletts with White Truffle Oil

Mozzarella di Buffala
And Heirloom Tomato
Brushcetta
With Balsamic Reduction

First Course
Mixed Baby Greens
With Julienned Vegetables and
Tomato Vinigrette

Served with Four Cheese Gougeres

Entrée – Guests to Choose From:
Pan Seared Filet Mignon

Roasted Frenched Chicken Breast

Pistachio Encrusted
Chilean Sea Bass

Accompanied by
Potato Leek Puree
Roasted Aspragus
And Julienned Carrot and Pepper Jus

Dessert
Fresh Seasonal Fruit Skewers
With Chocolate Fondue

Assorted Petit Fours and Cookies

Coffee and Tea