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Passed Hors
D’Oeuvres
Eggplant Roulade ~
Goat Cheese and Spinach
Wild Mushroom Tarts
~ Caramelized Onion Tarts
Miniature Risotto
Cakes
Rumaki ~ Bacon,
Water Chestnut, Date, Apricot Curry Sauce
Salad
Spinach Salad with
Apples, Walnuts, Passion Fruit and Dijon Vinaigrette
Plated Entree
Crab Cakes atop
Cucumber Salad with two sauces
Warm Vichyssoise
Soup
Combination of Beef
Tenderloin and
Stuffed Chicken
Breast with Foie Gras amd Chanterelle Sauce
Potato Gratin
Haricot Verts
A Cheese
Course
Assorted Cheese
from Around the World
Dessert
Chocolate Ice Cream Parfait ~
Sabayon with Hot Cocoa Sauce
and Whipped Cream |
