Grand Engagement

Hors d'oeuvre ~Stationary

Fantastic Crudités with Homemade Dips

Imported and Domestic Cheeses with soft fruits

Marinated Kalamata Olives

Garlic Herb Crostini

Savory Sables 

Butlered

Watermelon Cube with Aged Balsamic Vinegar

Chilled Sweet Pea Soup with Lobster – Served in tiny glass bowls with lobster in a peapod

Seared Ahi Tuna with Wasabi, Pickled Ginger and Soy – Really beautiful

Painters Palates – roasted red, green and yellow pepper and goats cheese on a cucumber round

Spicy Vegetable Empanada – Roasted zucchini, yellow squash, corn, and tomatoes with chili spices 

Buffet Dinner

Mixed Baby Greens Salad with Late Harvest Vegetables

Wonderful Horseradish Encrusted Chilean Sea Bass

Seared and Roasted Tenderloin of Beef

Roasted Vegetables with a hint of Garlic, Salt and Pepper

Wild Rice with Summer Squash

Homemade Biscuits with Sweet Butter 

Dessert

Fresh Fruit Gellee with Puff Pastry and Carmelized Almonds

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