PASSED HORS D'OEUVRES

Sea Scallop Brochettes with Orange-Saffron Aioli
Chicken Yakitori with Sesame Miso Dipping Sauce
Artichoke Beignets with Lemon-Basil Aioli

FIRST COURSE

Boston Lettuce Wedges with Zinfandel Vinaigrette & Stilton

ENTRÉE

Parmesan & Herb Crusted Beef Tenderloin with Red Wine Reduction
&
Halibut with Mustard-Nut Crust
Wild Mushroom Bread Pudding
Bundles of Haricot Verts with Roasted Red Peppers
Assorted Dinner Rolls with Sweet Butter

TRIO OF DESSERTS

Individual Chocolate Mousse with Chocolate Shard
Dulce de Leche Cheesecake Bites
Individual Key Lime Tarts

Decaf Coffee, Tea, Assorted Sugars, Half & Half

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PASSED HORS D'OEUVRES

Mushrooms Stuffed with Duxelle
Petite Crabcakes with Spicy Lemon Remoulade
Baby Lamb Chops with Mango Chutney
Brie & Cranberry in Phyllo Purses
Ahi Tuna Encrusted in Peppercorns & Sesame Seeds
with Mango & Papaya Salsa on a Wonton Crisp

PLATED FIRST COURSE

Baby Field Greens with Dried Sour Cherries, Toasted Hazelnuts & Sherry Vinaigrette

ENTRÉE

Marinated & Grilled Filet of Beef with Horseradish Cream
Or
Halibut with Tomato, Fennel & Caper Ragout
Snap Peas & Baby Carrots
Pommes Anna
Assorted Rolls with Sweet Butter

DESSERT

Trio of Mini Desserts including
Lemon Ginger Cake, Rustic Apple Tartlet & Chocolate Mousse in Milk Chocolate Cup

Regular and Decaf Coffee and Tea served with Assorted Sugars and Half & Half