Dinner for the Board of Directors

Hors d’oeuvres

Caramelized Onion, Apple and Brie Puffs
A bite size taste of puff pastry topped with caramelized
onions, a hint of granny smith apple and brie

Gorgonzola herb Toasts with Mango
A savory blend of herbs atop a toasted baguette
slice accompanied by a whisper of fresh mango

Pizza with smoked Gouda, Basil and Garlic
Baked to crunchy and topped with infused olive oil


Pretzel Bread
Honey wheat rolls, crunchy french rolls and focaccia

Salmon with Tropical Fruit Salsa
Marinated and grilled salmon sides
topped with a sweet and savory

Filled with mango, papaya, star fruit and kiwi

Couscous with Lemon
Light and fluffy couscous combined with fresh
lemon zest and juice studded with baby currants

Roasted Vegetable Collection
Rows and rows of fresh roasted zucchini,
japanese eggplant, yellow s quash and grape
tomatoes carrot slices, asparagus spears
and fresh green beans artfully presented on a
bed of baby greens of the field, lightly
seasoned with a balsamic vinaigrette

Greek Salad
Romaine, bibb and baby lettuces
surrounded by a medley of tomatoes, kalamata
olives, pepperocini carrot slivers, radishes,
cucumbers and feta cheese
blended with an oregano basil vinaigrette

Frozen Lemon Mousse
A luscious blend of cream and lemon
studded with lemon zest
frozen into a cookie crust
and garnished with berries and whipping cream

Ginger Loaf with Sautéed Pears
Moist and tender fresh ginger spice cake
topped with caramelized pears and brown sugar