Passed Hors d'Oeuvres
Brie Cups with Cranberry Chutney

Carmelized Onion and Goat Cheese Bouchees

Mediterranean Lamb Kebabs

Shrimp Cocktail with Zingy Sauce and Lemon Wedges

Roasted Chicken and Thyme Wontons with Ginger Apricot Dip

Stationary Hors d'Oeuvres
Salmon Seviche with Pita Chips served in a Sake Cup with Assorted Nacho and Tortilla Chips

Fresh Veggie Basket with a Yogurt Tahini Dip

Soup and Salad Course
Asian Pear Salad with Candied Pecans, Imported Goat Cheese and Grape Tomatoes. Served with Cranberry Dressing

Family Style Dinner
Large Cut Grilled Vegetables with a Reduced Balsamic Glaze

Jumbo Roasted Duck Phyllo Triangles

Roasted Sweet Potatoes and Red Bliss Potatoes with Vidalia Onions and Paprika

Grilled Salmon Persaillade

Roasted Asparagus drizzled with Blood Orange Infused Olive Oil

Beverages and Dessert
Assorted Mini Pastries with Pink Accents: Eclairs, Napoleans, Chocolate Dipped Strawberries, Mini Chocolate Chip Cookies, Bon Bons and Cream Puffs

Fresh Whole Fruits: Apples, Pears, Plums, Peaches and Cut Pineapple

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

Service for 8 Hours
1 Chef
3 Waitstaff
1 Bartender