Sample Flambé Hors D’oeuvres Smoked Salmon Diamonds With Whipped Cream Cheese and Fresh Dill on 7-Grain Bread Phyllo Encrusted Mushroom Truffle Risotto Imported Prosciutto De Palma wrapped around Jumbo Asparagus Tips Belgian Endive Petal with Roquefort Mousse Rice Paper Spring Rolls with Chicken, Arugula and Lemongrass Offered with Carrot-Ginger Japanese Dressing Jumbo Shrimp with Spicy Cocktail Sauce Chicken Sates offered with Spicy Peanut Dipping Sauce Petit Maryland Crab cakes Assorted Maki Sushi Served with Pickled Ginger, Soy Sauce and Wasabi Miniature Bruschetta with Mozzarella, Diced Tomatoes and Fresh Basil Goat Cheese and Chorizo Quesadilla offered with Guacamole Roast Beef and Horseradish Rounds Seared Tuna on Wonton Crisps with Wasabi Aioli Grilled Spicy Shrimp Gruyere Tartlett with Herb de Provence Sliced Tostones topped with Jerk Chicken and Mango Chutney Beef Tenderloin with Artichoke Puree on Crostini Miniature Caramelized Onion and Mozzarella Pizza Cherry Tomatoes Stuffed with Fresh Mozzarella and Basil Asian 5-Spiced Quail on Phyllo Pocket Cranberry, Tomato and Point Reyes Blue Cheese Beggars Purse Sample Flambé Seated Dinner First Courses | Norwegian Smoked Salmon Over Mesclun Salad Offered with Horseradish Vinaigrette | Field Green Salad With Dried Cherries, Oranges and Candied Pecans Tossed in Citrus Vinaigrette | | Tuffled Risotto Cake Atop Mixed Organic Greens | Chilled Heirloom Tomato Gazpacho Garnished with Grilled Shrimp and Crème Fraîche | | Mushroom Tart Wild Mushroom Ragout offered in Pastry Tart Drizzled with Tarragon Cream | Red and Golden Vine-Ripe Tomatoes Layered with Homemade Mozzarella Drizzled with Basil-Balsamic Vinaigrette | The Entrees |
Aged Filet Mignon with Cabernet Demi-Glace Haricot Verts and Baby Carrots Rosemary Roasted Red Bliss Potatoes | Roast Breast of Chicken with Marsala Sauce Seasonal Vegetables Yukon Gold Roasted Potatoes | Breast of Long Island Duck With Blackberry Sauce Sautéed Baby Squash Red Bliss Potatoes | | Herb Dusted Filet of Beef Baby Spinach White Truffle Mashed Potatoes | Citrus Boneless Chicken Breast Julienne Squash Wild and Natural Long Grain Rice | Chili Glazed Salmon With Orange Salsa Asparagus Tied with a Leek Ribbon Wild Rice | | Chateaubriand of Porcini-Crusted Beef Grilled White and Green Asparagus Roasted Fingerling Potatoes | French Cut Herbed Chicken Bundles of Haricot Verts Basil Whipped Potatoes | Salmon with Lemon-Caper Sauce Atop Roasted Asparagus Chive Whipped Potatoes | Dessert Chocolate Mousse offered in Chocolate Heart Shell Garnished with Fresh Whipped Cream World Famous Tres Leches Cake with fresh berries and strawberry coulis Ginger Lemon Panna Cotta with fresh berries ~Petit Fours. Chocolate Covered Strawberries, Miniature Pastries and Godiva Chocolates Set At Each Table~ Freshly Brewed Regular and Decaffeinated Coffee Assortment of Regular and Herbal Teas SAMPLE DINNER BUFFET Mixed Greens Pecans, Dried Cranberries, Walnuts, Oranges Offered with Citrus Dressing Roast Chicken Roulades Filled with Prosciutto, Spinach and Swiss Cheese Grilled Fresh Water Norwegian Salmon Offered with Creamy Horseradish Sauce Rosemary Roasted Red Bliss Grilled Seasonal Vegetables Drizzled with Aged Balsamic Vinaigrette Fresh Mozzarella with Basil Chiffonade Extra-Virgin Olive Oil Sourdough and 7-Grain Rolls Sliced Olive Bread and Baguettes | 
