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Passed
Appetizers
Mini beef tenders on crostini with horseradish sauce
Tomato, prosciutto and fresh mozzarella crostini topped with basil pesto
Miniature crab cakes with remoulade sauce
Artichoke dip in miniature tart shells
Salad Course
Baby mixed salad greens with spiced pecans, mandarin orange and purple
onion tossed in vinaigrette
Main Course
Shrimp and spinach stuffed chicken breast served with sun-dried tomato and
basil beurre blanc
Medallion of beef tender in sauce Diane
Baked mushroom parmesan risotto
Glazed vegetables (broccoli, cauliflower, baby carrots and green beans)
Olive cheese bread (baguettes stuffed with mozzarella, garlic butter,
green onions and black olives then baked)
Dessert
Chocolate and Raspberry Viennese Cake
Coffee |
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