Hors d’oeuvres
Crab and Parmesan Canapés
A savory mixture of crab, parmesan and spices
blended and broiled upon french bread canapés
Cheddar Chutney Spread
A combination of cheddar and cream cheeses
blended with curry and scallions topped with
sweet mango chutney and smokehouse
almonds served with ginger snaps
Nova and Leek Toasts
Mini Baguettes, lightly toasted and topped
Featuring Sautéed Leeks, Shallots and Onions
Sprinkled with Cheese and melted
Buffet
Parmesan Crescent Rolls
Marinated and Grilled Beef Tenderloin
Served with red wine mushroom sauce
Chicken Rioja
Chicken breasts and thighs, seasoned
and lightly fried roasted in a sauce of prunes,
oranges, capers, thyme, bay leaves and red wine
French Onion Rice with Autumn Fruits
Sautéed wild mushrooms and caramelized onions
combined with golden brown fine noodles and rice
studded with craisins and toasted almonds
Spinach Souffle
Creamy spinach baked in a water bath
served light and fluffy
Vidalia Onion Pie
Served in a smashed cracker crust composed
of sautéed vidalia onions and cheddar cheese
served with a dash of nutmeg cream
Spinach, Red Leaf Lettuce and Field Green Salad
layered with sliced mushrooms, hearts of palm,
slivered red onion, grape tomatoes, craisins,
toasted pecans and goat cheese crumbles
tossed with a cranberry vinaigrette
Desserts
Chocolate Truffle Torte with Cream
Coconut Cake
Assorted pick me up Pastries