Food
Hors d’oeuvres:
Veggie Pot stickers (with soy dipping sauce)
Bacon wrapped dates (stuffed with manchego cheese)
Ahi tuna tartar (on a seasoned wonton)
Spinach potato onion torte
Angus Beef tenderloin crostini (with horseradish cream & picked red onion
Bacon wrapped grilled scallops
Salad Course:
Mixed greens, watercress, apple & herb salad (with maple apple vinaigrette)
Dinner entrees:
Spice Rubbed Short Ribs (boneless ribs with a wild mushroom burgundy Demi)
Salmon with Dijon Herb Beurre Blanc
Cornish Game Hen (herb crusted & slow roasted)
Sides:
Creamy garlic Yukon mashed potatoes
Sautéed broccolini