Hors d’oeuvres
Fresh Tomato, Basil and Caper Bruschetta
Stuffed Mushrooms with Artichokes, Spinach and Cheese
Tortilla wrapped Salmon Rolls
Buffet
Sour Cream Butter Muffins
Sesame Almond Chicken Fillets
Prepared fork friendly and served
with a side of spicy mustard sauce
Roasted Salmon
Topped with a pistachio crumb crust
Prepared with fresh fruit and red onion salsa
Spinach, Tomato and Egg Cheese stuffed Tortellini
Prepared with a red pepper and wild mushroom sauce
Vidalia Onion Bread Pudding
Roasted Vegetable Collection
Including colorful peppers, squashes,
asparagus, red onion, sweet potatoes,
and Eggplant Dressed with a balsamic vinaigrette
Green Bean, Feta Cheese and Walnut Salad
Spinach, Red Leaf and Craisin Salad
Combined with sliced mushrooms, craisins, hearts
of palm, toasted pecans and goat cheese drizzled
with cranberry vinaigrette
Desserts
Fresh Mango Trifle
Paired with kiwi and fresh peaches,
melt in your pound cake, cream and cherries
Lemon Cookies with fresh Lemon Glaze
Orange topped Macadamia Cookies
Chocolate Chocolate Tartlets
Heath Bar Chocolate Brownies