Buffet Menu
Appetizers/ hors d’oeuvres:
Wild mushroom and brie puff pastry with buttered leeks topped with a spiced port wine sauce
Salad:
Mixed greens salad with marinated onions, tossed in a cilantro mango vinaigrette
Side:
Garlic parmesan scalloped red potatoes
Vegetable:
Hickory smoked Bacon and caramelized onion green beans
Entrées:
Garlic and herb roasted chicken with a lemon butter sauce.
Beef Bourguinon in a red wine demi glace sauce with roasted carrots.
Dessert: Banana Cream Pie
For all the days along the way