Served Stations Style

Chef’s Choice
Butlered Passed Hors d’oeuvres
to include:
Olive and Goat Cheese Tapenade, Steak on Garlic Toast,
Mini Spring Rolls, Cocktail Franks in Pastry,
 Brie and Pesto in Mini Phyllo Cup, Crab and Gorgonzola,
 Crab Cakes with Horseradish and Sour Cream
Spicy Sausage Puffs, Eggplant Bruschetta,
Chicken Satay and Coconut Shrimp

Salad
Tossed Greens with Sun-Dried Cranberries and Blue Cheese
Served with a Balsamic Vinaigrette

Entrées
Pecan-Crusted Tilapia with Orange-Browned Butter Sauce
Salt-Encrusted Pork Loin with Mustard Cream Accent
Tortellini Bolognese
Country-Style Au Gratin Potatoes
Roasted Winter Vegetables with Balsamic Glaze

Served with Fresh Baked Rolls and Butter

Dessert
Crème Brûlée with Seasonal Fruit
Fresh Brewed Coffee and Tea