Plated Dinner
 

PASSED HORS D'OEUVRES

Grilled Shrimp Cocktail with traditional cocktail sauce
Mini-Reuben Sandwich
Scallops wrapped in Maple Bacon
Chicken Quesadilla with a cilantro creme fraiche
Vegetarian Spring Roll with plum sauce
Grilled Duck on a Spicy Couscous Cake with orange-mint salsa

STATIONARY HORS D'OEUVRES

International Cheese Display and Fresh Fruit A Selection of Imported and Domestic Cheeses may include: Huntsman, Fontina, Austrian-Swiss, Gouda Wheel, Port Salut, or Saint Andre served with assorted crackers, French bread, and wine biscuits
Vegetable Crudite —A Selection of Seasonal Garden-Fresh Vegetables includes: Fresh String Beans, Yellow and Red Cherry Tomatoes, and Carrot and Celery Spears accompanied by herb aioli dip

PLATED DINNER

New England Crab Cake with Cajun remoulade on a bed of greens
Pepper-Crusted Tenderloin with a Port wine sauce and Roquefort crumble
Layered Potato and Parsnip Cake with thyme haricots vert and
baby carrots
Assorted Rolls
Grand Sequoia Mousse and Bittersweet Chocolate
Mousse with Orange Liqueur wrapped in chocolate bark topped with a gold-dusted chocolate leaf
Coffee and Tea
including caffeinated and decaf coffee and teas