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COLD CANAPÉS
• Oven-Dried Tomatoes on Baguette with Fresh Mozzarella
• Old Fashioned Deviled Eggs with Asparagus (Gluten Free)
• Strawberries Stuffed with Goat Cheese (Gluten Free)
• Chicken, Grape and Almond Salad en Bouche
• Bourbon Cherries and Mascarpone in Phyllo Cups
• Smoked Salmon Mousse Tartes
WARM HORS D’OEUVRES
• Brandied Apricots with Cambozola Cheese in Phyllo Cups
• Chicken Satay with Thai Peanut Sauce
• Assorted Mini Quiche
• Baked Bouche with Raspberry Preserves and Brie Cheese
• Baked Chicken Dijon in Puff Pastry with Brandy-Peppercorn Sauce
• Bacon Wrapped Dates
• Artichoke Beignets
SALADS
• Field Greens with Carrots, Tomatoes, Cucumbers and Dijon Vinaigrette
• Hearts of Romaine with Grilled Herb Bread and Traditional Caesar Dressing
• Wedge of Iceberg Lettuce with Diced Eggs, Hardwood Smoked Bacon and Tomatoes
served with Buttermilk Dressing
VEGETARIAN ENTRÉES
Macadamia Crusted Tofu with Soy Ginger Butter Sauce,
Pink Lentil Pilaf and Steamed Broccoli
• Ricotta Stuffed Cannelloni
Ricotta Stuffed Cannelloni, Vegetable Puttanesca Sauce,
Pesto and Asparagus
• Eggplant Involtini
Eggplant filled with Tofu “Ricotta”, Basil Lentil Pilaf and
House Made Marinara Sauce
• Miso Glazed Tofu
Miso Glazed Tofu with Vegetarian Dashi, Sticky Rice Cake,
Edamame and Spinach
• Sweet Potato Gnocchi
Sweet Potato Gnocchi with Sage Butter Sauce, Seared
Mushrooms and Asparagus Fricassée and Parmesan Shards
GLUTEN-FREE ENTRÉES
• Lemon Basil Grilled Chicken
Grilled Lemon Basil Chicken Breast served with Sundried Tomato
Tapenade, Sautéed Quinoa, Roasted Red Peppers and
Grilled Asparagus
• Molasses Glazed Pork Chop
Molasses Glazed Center Cut Pork Chop over Root Vegetable
Hash with Whipped Sweet Potatoes and Apple Butter
• Mediterranean Chicken
Grilled Breast of Chicken with Roma Tomatoes, Kalamata Olives,
French Green Beans, Fresh Basil, Garlic, Potatoes and Feta Cheese
• Grilled Salmon
Grilled Salmon with Caramelized Leeks, Trio of Roasted Potatoes,
Baby Fennel Bulb and Red Bell Pepper Emulsion
ENTRÉES
• Grilled Filet of Beef
Grilled Filet of Beef with au Poivre Sauce served with Sweet Corn Risotto,
Roasted Fennel and Baby Carrots
• Filet of Beef with Wild Mushrooms
Filet of Beef with Demi-glace, Seasonal Wild Mushroom Confetti,
Roasted Shallots and Yukon Gold Mashed Potatoes
• Pink Peppercorn Crusted New York Strip
Center Cut New York Strip with Herb Risotto Cake
and Mushrooms with Bordelaise Sauce
• Breast of Chicken Picatta
Breast of Chicken Picatta served with Linguine and Broccoli Spears
in a Light Lemon Caper Sauce
• Chicken Roulade with Spinach Mousse
Chicken Roulade with Spinach and Boursin Cheese with Vermouth
Cream Sauce, Linguine, Roasted Tomatoes and Garlic and Green Beans
• Stuffed Chicken Breast
Chicken Breast stuffed with Ricotta Cheese and Chives topped with
Basil Garlic Cream Sauce served with Butternut Squash Risotto
• Saltimbocca Chicken
Prosciutto Wrapped Chicken and Mascarpone Polenta with
Sage Demi-glace.
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