Passed Hors D'oeuvres & Beverages
Tuna Tartar Served On A Won Ton Chip
with wasabe aioli & chive garnish
Belgian Endive Spear
filled with dungeness crab salad
Miniature Filet Of Beef Wellington
puff pastry filled with sliver of filet mignon and mushroom duxelle
topped with demi glace
Mushroom Profiteroles
bite sized cream puff filled with fresh mushroom, walnut,
and seasoned cream cheese mixture
Salad Course
Baby Mixed Greens Tossed In Raspberry Vinaigrette
with mandarin oranges and pears then topped with caramelized pecans
and crumbled gorgonzola cheese
Assorted Sliced Artisan Breads
Main Course
Grilled Filet of Salmon with Lemon & Dill Beurre Blanc
* * *
Mixed Wild & White Rice with Orange Zest
* * *
Sautéed Baby Asparagus Tips
Vegetarian Option
Chef's Selection Upon Request
Dessert Course
Crème Brulée with Fresh Raspberries
Fresh Brewed Decaf Coffee and Condiments
Pricing Available By Request
determined by number of guests, length of the event, and service needs