Hors d’oeuvres
Wild Mushroom thin crust Pizza with fresh Basil
Mini Crab cakes with fresh Tartar Sauce
Seafood Sushi with Wasabi and Soy
Chicken and Apple Pate with Toast Points
Dinner Buffet
Lamb Roast with Chili Plum Sauce
Grilled Salmon with Asian Vegetables
Couscous Salad with fresh Dates and toasted Pine Nuts
Shrimp topped Bruschetta
Vidalia Onion Tart
Grilled Asparagus with Black Sesame seeds and Aioli dipping sauce
Classic Caesar Salad garnished with Polenta fried Croutons
Dessert
Chocolate Fountain served with skewers of:
Creamy Marshmallows
Light Pound Cake
Crunchy Oreos
Ripe Strawberries
Fresh Bananas