Passed hors d’oeuvres
Lobster cakes with remoulade sauce
Portabella mushroom phyllo triangles
Skewered duck breast with plum sauce
Scallops wrapped in bacon with dijonnaise
Vegetable spring roll with thai dipping sauce
Endive with goat cheese and sundried tomato

Dinner Buffet
Grilled lamb top rounds served with a rosemary roasted garlic demi glace
Grilled filet of salmon with a citrus mango salsa
Baked penne pasta with assorted summer vegetables, plum tomatoes and a three cheese cream sauce
Roasted small red bliss potatoes with rosemary
Platters of sliced red and yellow vineripe tomatoes with cracked black pepper, olive oil and fresh basil
Sauteed summer julienned vegetable medley of zucchini, summer squash, carrots, green beans, and snow peas with an herb butter
Wild mixed greens with edible wild flowers and a balsamic vinaigrette
Baskets of french bread with sweet butter and herbed foccacia

Seated Dessert and Coffee
Platters of assorted miniature pickups of mini brownies, small linzer hearts, mini butterballs,
small baci di giulietta, fruit tartlets, lemon meringue tartlets, pecan tartlets,
and strawberries dipped in dark and white chocolate

Traditional Coffee Service