HORS D'OEUVRE
Sliced Seasonal Fruit with Vanilla Cream
Assortment of Seasonal Vegetables Served with Ranch
A Selection of Domestic and Imported Cheeses Displayed with Quince Paste,
Chutneys and Crackers
STARTER COURSE
Garden Salad with English Cucumbers, Carrots, Grape Tomatoes, Croutons and
Assorted Dressings on the side
ENTREE
Cilantro and Tequila Grilled Chicken with Roasted Red Pepper and Honey Sauce
Garlic Oil Grilled Beef Tenderloin with Green Peppercorn and Brandy Veal Reduction
Grilled Portobello & Roasted Vegetable Stack with Balsamic Glaze
All served with Roasted Garlic Mashed Potatoes, and Asparagus
DESSERTS
Chocolate Dipped Strawberries
Cheesecake Bites
Mini Cupcakes
Mousse Bites
Assorted Dessert Shooters