Polenta crostini with sundried tomato basil tapenade
Spicy jumbo shrimp with a roquefort-chive sauce
Peppered parma prosciutto and rosemary in phyllo
1st
Course
Baby lettuces, radicchio and raspberries
drizzled with champagne shallot vinaigrette
Entrée
Grilled seared tenderloin of beef with a reduced barolo wine sauce
Caramelized leek and grilled portabello tart
Sautéed lemon-hazelnut haricot verte
Dessert
Chocolate cassis torte with velvety ganache
Glazed fruit flan
Stationary Afternoon Buffet
Tuscan white bean, pasta, and chicken stew
An asparagus array with citrus-raspberry dressing
Sesame teriyaki tenderloin en brochette
Baked pesto-sundried tomato brie
Bruschetta with rosemary white bean puree
Agrodolce spread, imported olives
An assortment of seasonal cookies and bars
Buffet Style Dinner
Hors d'oeuvres
Mini Maryland crab cakes with a dilled remoulade
Potato nests with crème fraiche and caviar
Chilled jumbo prawns with spicy cocktail sauce
Crispy Indonesian spring rolls
Buffet
Chicken medallions in a rich wild mushroom wine sauce
Roasted yukon golds with mellowed garlic and rosemary
Gingered baby vegetables
Mesclun greens with chevre, roasted apple and spicy pumpkin seeds
Dessert
Lemon crème brulee
Miniature raspberry tarlets
Cocktail Reception
Butlered Hors d'oeuvres
Caribbean style chicken with a banana-mango chutney
Braised onion and chevre tartlets
Tamari lime shrimp wrapped in snow peas
Dijon-pepper crusted baby lamb chops
Sautéed lobster and scallion in phyllo
Raspberry garnished boursin on Anjou pear
Stationary Arrangements
Layered vegetable terrine
Baked cranberry camembert
Fresh fig, arugula and prosciutto roulades
Dilled hot crab fondue
Dessert
Festive truffles to end the evening
