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Heavy Hors d' Oeuvres
- Marinated Beef Tenderloin, Horserasish Sauce, Parker House Rolls
- Chicken with Artichoke Caesar
- Large Shrimp Cooocktail
- Ham
Biscuits
- Little Herb-roasted New PotatoesStuffed with Cour Cream and Chives
- Baked Brie with Apricots and Pine Nuts
- Crudite ~ Asparagus, Sugar Snap Peas, Grape
Tomatoes and Baby Carrots, Herb Dip
- Mushrooms with Sausage Stuffing
Buffet Dinner
Cheese and Fruit Presentation
Greek Spinach Triangles - Beef wwith Burgundy Sauce
- Chicken
with Artichokes in Wine Sauce
- Party Potatoes
- Green Beans with
Almond Craisin Garnish
- Yellow Squash Casserole
- Spicy-baked Fruit
- Assorted Rolls and Butter
Seated Dinner
- Whole Poached Salmon with Cucumber Scales, Condiments and Sliced
Baguettes
- Toasted Brie with Walnuts
- Cheesy Olive Balls
- Salad
of Romaine, Apples, Walnuts and Gorganzola Balsamic Vinigrette
- Entree Choice: Chicken Wellington
with Orange Currant Dijon Sauce
- Beef Wellington with Bearnaise Sauce
- Steamed
Asparagus
- Whole Little Carrots with Orange Honey Butter
- Sour Cream
Muffins
Many Other
Choices
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