| DESIGNED MENUES | Open House Reception | A Formal Dinner
Holiday Cocktail & Dinner Buffet | Spring Brunch | Afternoon Tea | ||||||||
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Open House Reception
Steamship Round of Beef Miniature Rolls Horseradish Sauce Rosemary Chicken Bites w/ Peaches & Pecans Salmon Mousse Cucumber Rounds & Crackers Green Crudites Spinach Water Chestnut Dip Tropical Fruits Amaretto Dip & Brandied Chocolate Sauce International Cheese Assortment 50 MINIMUM GUESTS |
A Formal Dinner
Fresh Salmon in Lime Marinade w/ Capers Composed Salad Provencal Lemon-Champagne Sorbet Filet of Beef w/Truffle Sauce Fresh Asparagus Carrots Madeira Herb Roasted Potatoes Fromage St. Andre Meringues w/White Chocolate Mousse Raspberry Puree 50 MINIMUM GUESTS | |||||||
| Holiday Cocktail & Dinner Buffet
Cocktail Foods Pasta w/Caviar & Lemon Zest Triangle Crepes w/Bousin & Smoked Salmon Crab Empanaditas Sausage Mushrooms Sliced Grilled Tenderloin and Miniature Rolls Dinner Buffet Spinach Salad w/Champagne Dressing Roasted Duck Breast Green Pepper Sauce Rich Plum Sauce Shrimp & Lobster in Mustard Sauce Rice Pilaf Seasonal Vegetables Dessert Table Genoise w/Grand Marnier & Chocolate Fresh Apple Cake w/Brandied Cream & Warm Praline Sauce White Chocolate Cheesecake w/Cherries Coconut Cake w/Sour Cream Filling 50 MINIMUM GUETS |
Afternoon Tea
Tea Sandwiches Chicken & Watercress Salmon & Cucumber Celery & Walnut Savory Tartlets w/Herbed Cheese Scone Raspberry Preserves & Clotted Cream Fresh Strawberries w/White Chocolate 20 MINIMUM GUESTS top of page | ||||||||
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