Hors d’oeuvres passed Butler style
Artichoke Canapés
Lightly broiled atop a
toasted french baguette slice
Bite size Hovan Minis
served with scallions and salsa
Four Cheese and Herbed Stuffed Mushrooms
Topped with butter crunch
crumbs and broiled to perfection
Buffet
Marinated and Grilled Beef Tenderloin
Sliced rare, stuffed into sesame and
poppy eggtwist rolls served with a side of
horseradish and curry sauces
Sesame almond Chicken Fillets
Accompanied by jezebel dipping sauce
Fresh, Grilled Salmon
Served room temperature with
a sweet and savory dill sauce
Penne Pasta bathed in a light Marinara Sauce
Paired with fresh shrimp, sautéed
mushrooms, artichokes and basil
Brie Cheese Wheel a l’Oignon
Warm, melty brie cheese topped with caramelized
onions and fried onion rings served with toast
points, breadsticks and crackers
Spinach filo Pastries
Golden brown filo dough baked to light and crispy
containing a creamy spinach, ricotta and feta filling
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
Larbre a Crème Patisserie
Mini Cream Puffs drizzled with Caramel
Sitting in a pool of Chocolate Fondue
Lemon Curd Tartlets