Hors d’oeuvres
Marinated fresh Mozzarella
With pesto, sun dried tomatoes and basil
served with skewers and assorted classic crackers
Buffet
Fresh Honey Wheat Rolls
Foccacia Wedges
Pretzel Bread Sticks
French Baguette Slices
Salmon with Black Bean Salsa
Grilled fresh salmon sides marinated
in tequila lime sauce with a splash of cumin-cilantro
spiced black bean salsa garnishing the edges
Pork Tenderloin
Char grilled to tender sliced and paired
with a fresh medley of mango dice, red
onion, tomatoes and spices
Wild Rice Salad
Wild rice prepared with slivered and
toasted almonds, craisins, m ango slivers,
red onion and chopped chives
tossed with a sweet and savory vinaigrette
Fresh Cheesy Grits
Topped with sautéed garlic shrimp
Served warm with a sprinkle of herbed butter
Roasted Vegetable Salad
Roasted and grilled portobello mushrooms,
red skinned potatoes, eggplant and
yellow squash layered over baby greens of the field
tossed with a light white wine vinegar
vinaigrette and sprinkled with thyme and tarragon
Strawberry, Caramelized Almond and Baby Bibb Salad
Layers of fresh and crisp bibb lettuces,
sliced juicy strawberries and sugared
almonds accented by sesame poppy drizzle
Desserts
White layer cake with Raspberry filling
Chocolate cake layer with light
pink frosting and grand roses