Dinner and Horsd'oeuvres Menu Sample

Butlered Horsd’oeuvres
Warm Shrimp in a Mild Curry Sauce
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
Smoked Salmon Mousse on Cucumber Rounds with Capers

Dinner Buffet
Mixed Baby Greens with Mandarin Oranges, Crasins, Bleu Cheese and Mapled Pecans Tossed in Balsamic Vinaigrette
Roasted Red Potatoes with Olive Oil, Dill and Rosemary
Assorted Fresh Grilled Vegetables Including Mushrooms, Red Peppers, Zucchini and Yellow Squash
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 Decafe