Buffet Dinner
PASSED HORS D'OEUVRES
Traditional Poached Shrimp with cocktail sauce
Wild Mushroom Beggar's Purse Moo-Shu Duck with Asian vegetables
Seared Tuna with bean and Swiss-chard ragout in an edible spoon
PASSED FIRST COURSE
‘Deconstructed' Micro-Caesar Salad with parmesan tuile in a Cosmo glass
BUFFET
Beef Tenderloin Bourguigonne Style with Port wine and wild mushrooms
Parmesan and Herb-Crusted Swordfish with Mediterranean salsa
Roasted Winter Vegetables
Chive Potato Cake
Assorted Crusty Breads and Rolls
PASSED DESSERT
Fruit-Shaped Sorbet
Buffet Dinner
'Small Plates' Reception
Plated Dinner
Station Party
Reception
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