The Menu
Hours d'Oeuvres
- Fresh mozzarella, tomato, and basil pesto crostini
- Lobster and crab bruschetta
- Bang bang chicken in wonton cup
- Five spice and honey pork skewers
Salad Course
Baby greens with marinated tomatoes and hazelnut crusted goat cheese with herb vinaigrette
Main Course Selections (choose one per guest)
- Beef tenderloin medallions topped with wild mushrooms, gorgonzola, and walnuts; served with celery root mashers, grilled asparagus, and cabernet reduction
- Grilled salmon stuffed with shrimp, crab, and boursin cheese with a saffron sauce; served with risotto cake and roasted vegetables
- Vegetable napoleon: roasted vegetables layered between crisp phyllo with three purees; roasted red pepper, hummus, and avocado
Dessert Course
Sample plate featuring three desserts
- Mini tiramisu
- Chocolate cup with berry mouse
- Lemon curd with roasted pear tartlet
Beverages
- Coffee
- Tea
- Water
- Wine
- Beer