Passed Hors d’ oeuvres
Warm Sharp Cheddar Cheese Clouds
Teriyaki Beef Tenderloin Skewers
Served Dinner
Salad of Romaine and Bibb Lettuce
with Local Tomatoes, English Cucumber and Goat Cheese Fritter
Sherry Vinaigrette
Seafood in Puffed Pastry
Shrimp, Scallops, Salmon and Crabmeat in a Mornay Sauce
Paired with
Chicken Scaloppini Marsala
Sautéed Asparagus, Sugar Snap Peas and Tri-Color Baby Carrots
Crusty French Bread Sally Lunn Rolls
Butter Rosettes
Dessert
Key Lime Cake
with Marinaded Strawberries
100% Colombian Coffee (Decaffeinated)