Butlered Hors d’oeuvres

Bruschetta Topped with Gorgonzola and Fig

Chicken Quesadillas Topped with a Dollop of Sour Cream and Guacamole

Mushrooms Stuffed with Cream Cheese, Bacon and Horseradish

Tender Filet and Kiwi on a Seasoned Crouton with Dill Walnut Pesto

Seared Tuna Served on Cucumber with Lime Cilantro Cream and Toasted Sesame Seeds

Dinner Buffet

Baby Spinach with Craisins, Apples, Toasted Walnuts and Goat Cheese Tossed in Pomegranate Vinaigrette

Roasted Red Potatoes with Olive Oil, Dill and Rosemary

Assorted Fresh Grilled Vegetables Including Mushrooms, Red Peppers, Zucchini and Onions

Marinated Boneless Breast of Chicken Grilled and Topped with Cranberry Mango Chutney

Whole Roasted Top Round of Beef Served with Horseradish Cream

French Whole Grain Bread and Sweet Butter

 Desserts and Beverages

Apple and Cranberry Cobbler Served with Vanilla Ice Cream

Coffee, Tea and Decaf

 

 

 

Photo by Feehly Photography