Passed Hors d’Oeuvres


Asian Chicken Salad in Wonton Cups

Individual Crudites with Herbed Mint Dip

Caramelized Pear and Bri Tartlets


Marinated Grilled Chicken Skewers with Red Pepper, Onion and Mushrooms

Roast Tenderloin of Beef Au Poivre with Horseradish Cream

Penne with Roasted Grape Tomatoes, Fresh Mozzarella, Kalamata Olives and Basil

Roast Salmon Filet with Tarragon-Dill Cream


Mixed Salad of Baby Greens with Tomatoes, Red Onion, Cucumbers, Spiced Pecans, and Goat’s Cheese with Balsamic Vinaigrette


Roasted Rosemary Potatoes


Warm Mixed Berry Cobbler

Fresh Fruit Skewers with Vanilla Honey Dip

Assorted Mini Sweets~ Cup Cakes, Brownies, Lemon Bars