Passed Hors d'Oeuvres
Habanera Chili Salsa Chicken Canapes

Spicy Gazpacho Shots

Roasted Duck Wontons with an Apricot Ginger Dipping Sauce

Stationary Hors d'Oeuvres
Cold Grilled Vegetable Platter with Green and White Asparagus, Broccoli, Skewered Tomatoes, Vidalia Onions, Colored Peppers, Zucchini and Summer Squash served with a Reduced Balsamic and Ranch Dip

Hot Artichoke and Spinach Dip served with Sliced Baguettes and Multi Colored Tortilla Chips

Cheese Course
Brie Wedge, Imported Blue, Cranberry Capri Goat Cheese and Irish Cheddar

Served with Toasted French Bread, Red Grapes, Strawberries and Spiced Pecans

Rustic Baguettes, Breadsticks, Focaccia and Ficelles served with Butter, Fine Oil, Balsamic Vinegar, Course Sea Salt and Imported Olives

Dinner Stations
French:
Chicken Cordon Bleu

Summer Vegetable Terrine with Thyme and Parmesan Cheese

Imported French Pate with Sliced Figs

Green Bean and Fingerling Potato Salad with a Mustard and Shallot Vinaigrette

Mediterranean:
Pita Chips served with Assorted Dips: White Bean Puree, Garlic Hummus, Fava Bean Puree and a Rosemary Yogurt Dip

Saffron Couscous with Mint, Peas, Sundried Tomatoes and Artichoke Hearts

Baby Rack of Lamb rubbed with Mediterranean Herbs and served with an Almond Mint Pesto

Mixed Greens with Cherry Tomatoes, Cucumbers, and Asparagus Tips tossed with a Green Olive Dressing

Beverages and Dessert
Tiered Créme Brulee Cups with Mint and Mixed Berries

Carrot Cake

Coffee, Decaf and Assorted Teas with Milk and all the Condiments

Service for 7 Hours
1 Chef
4 Waitstaff
1 Bartender