Passed Hors d’oeuvres
Mushroom Caps filled with Spinach and Feta
Grilled Moroccan Style Gulf Shrimp on a bamboo fork
Miniature Sweet Potato Pancakes with Apple Chutney & Greek Yogurt
Salad
Romaine and Leaf Lettuce
With Mandarin Oranges, Dates, Sweet Red Pepper and Pecans
Poppy Seed Dressing
Dinner Buffet
Braised Beef Brisket with Portabella Mushrooms and Cranberries
Carved by a Chef
Horseradish Sauce
Pan Sear Scottish Salmon
Mélange of White Beans and Sun dried Tomatoes
Grilled Honey Lemon Chicken Breast
Twice Baked Idaho Potatoes with Sour Cream & Chives
Risotto Cakes with Peas, Mushrooms and Parmigianino Reggiano
Baked Acorn Squash with Brown Sugar and Honey
Fall Harvest Ratatouille
Tomatoes, Eggplant, Zucchini, Mushrooms, Peppers
Crusty French Bread Soft Dinner Rolls
Dessert
Chocolate Pear Tart with Hazelnut Crust
Vanilla Sauce
Old Fashioned Rice Pudding with Raisins
Triple Chocolate Brownies
$45.50 per person, plus tax & fee for service staff