Appetizers:
Tempura battered Artichoke Hearts with a Jalapeno Mayonnaise
Moroccan spice crusted Salmon skewers with Citrus dipping Sauce
Beef Negamaki Sirloin Steak wrapped around Scallion and brushed with Hoisin Sauce
Mini Pizzetas featuring Grilled Vegetables with a splash of Sun-Dried Tomato oil,
Italian Sausage or Basil and Roma Tomatoes
Petite Crab Cakes with Lemon Caper Dijonnaise

Salads:
Mixed Field Greens layered with Red Wine Poached Pear slices, Crumbled Bleu Cheese,
Cranberries, Walnuts with a Port Blackberry Vinaigrette
English Cucumber ribbon with Field Greens, Orange Segments, Goat Cheeses, Olives,
Cherry Tomatoes, Fennel and Orange Zest Vinaigrette

Entrees:
Rolled and stuffed Chicken breast with Spinach, Assorted Peppers, Asiago Cheese
napped with a Sun-Dried Tomato Sauce
Shiitake crusted Beef Tenderloin Steak with a Merlot Reduction

Sides:
Parmesan Mashed Potatoes
Grilled Vegetable Stack: eggplant, zucchini, squash, Pepper Medley,
Caramelized Onions with a splash of Balsamic Vinegar

Artisan Bread Accompaniment:
Assorted fresh Baked Artesian Breads served with Parsley dusted Butter Hearts

Mini Assorted Pastries:
Assorted Gourmet Dessert Bars and Pastries to include Lemon, Almond
Chocolate Fudge Brownies and Pecan Bars