Passed hors d’oeuvres
Mini beef wellington
Warm crab tartlets
Individual Roquefort quiches
Tart with black olives, swiss chard, kalamata olives and gruyere
Skewered duck ala orange with plum sauce

Stationary hors d’oeuvres
Stationary table to be decorated with plums, cashews, walnuts, almonds,
champagne grapes and dried fruits
Baked golden brie with dried apricots and walnuts wrapped in phyllo pastry
Assorted French cheeses of Chevre rolled in provencial herbs,
Roquefort cheese, Port Salute
sliced crusty French breads and water crackers
Olive tapenade with garlic crostini

Dessert Station
Sweet crepes station:
Crepes with lemon cream garnished with whipped cream, confectioners sugar,
fresh mint and lemon zest
Crepes with espresso cream garnished with cocoa powder, whipped cream
and drizzled with white chocolate
Crepes with cherry compote garnished with cinnamon and whipped cream
Star shaped lavender cookies and chocolate macaroons with chocolate filling
French roast Coffee, Decaffeinated Coffee and Earl Grey tea