Hors d’oeuvre Buffet

Beef Tenderloin with Wild Mushroom Sauce
marinated and grilled beef tenderloin sliced rare
accompanying wild mushroom red wine sauce

Salmon with Black Bean Salsa
Fresh salmon sides marinated
and grilled with a splash of cumin
served with Cilantro spiced
Black Bean Salsa

Sesame Almond Chicken Fillets
Baked in a crunchy crumb coating with almonds,
sesame seeds and chives served with a
side of jezebel dipping sauce

Olive and three Cheese Marinade
A zesty blend of lemon-herbed olive oils
bathing a combination of fresh mozzarella,
muenster and swiss surrounding chunks of
summer sausage and kalamata olives
served with wooden spears

Three Cheese Popovers
Feta, ricotta and parmesan cheeses
served in wonton wrappers

Black Bean Cakes with Guacamole and Lime Cream
A zesty combination of black beans and garlic
flavored with Jalapeno bits
Molded into a mini round, lightly
sautéed and topped with guacamole and lime cream

Mushroom and Brie Pastry Cups
A savory combination of mushrooms and
brandy blended with a hint of garlic
served in a light filo tartlet shell
and garnished w/ a melted slice of brie