PASSED HORS D'OEUVRES
elegantly passed by our professional, uniformed staff

please choose three of the following items:

Artichoke Beignets
delicate artichoke hearts in beignet batter
served hot with ancho mayonnaise

Petite Authentic Chiles Rellenos
with avocado crema

Housemade Jalapeño Poppers
whole seeded chiles
filled with goat cheese, rolled in corn meal

Iced Cocktail Shrimp
with traditional cocktail sauce

Sushi Nacho
sushi grade tuna on a basil leaf chip
with mango and cilantro salsa

Dynamite Chicken Skewers
tempura battered with honey mustard dipping sauce

Southwest Fritter
with Anaheim chili's, tomato, fresh herbs and smoked pork
topped with chili d'arbol aioli

Pork and Roasted Corn Dumpling
with creamy green curry sauce

Open Faced Beef Tenderloin Canapé
horseradish cream and Tabasco onions

BUFFET DINNER
served with your choice of one salad, two starches, dinner rolls with butter,
one seasonal vegetable and choice of two entrees

SALADS
please choose one of the following salads:

Classic Caesar Salad
freshly torn Romaine lettuce tossed with garlic croutons,
Parmesan cheese and a traditional Caesar dressing

Baby Spinach
with fresh mushrooms, goat cheese
and chopped eggs tossed with a walnut vinaigrette

Mixed Greens, Cherry Tomatoes and Endive
with Balsamic vinaigrette

Celeriac Salad
with shaved pickled red onions, green onions
and whole grain mustard vinaigrette

SIDES
please choose two of the following:

Harvest Wild Rice
Minnesota wild rice steamed in savory stock
with Great Northern beans, shiitake mushrooms, almonds,
leeks and sundried cranberries

Saffron Rice Pilaf
finished with fresh chives

Herb Roasted Potatoes
baby potatoes roasted in olive oil and fresh rosemary

Mashed Potatoes
scented with celery root

Grilled Vegetable Cous Cous Salad
with pear tomatoes, summer vegetables and roasted shallots

Asiago Potatoes au Gratin
with shaved fennel

Buttered Ziti with Parsley
topped with Parmesan Reggiano

ENTRÉES
please choose two of the following entrees:

Vegetarian Mornay Strudel
broccoli, cauliflower, and asparagus
wrapped in a flaky phyllo shell
with creamy Mornay sauce

Wild Mushroom Quiche
buttery quiche shells filled with a wild mushroom and Gruyere custard
and baked golden brown

Shrimp and Scallop Alfredo
ziti pasta with Parmesan Reggiano

Seared Monkfish
with orange beurre blanc

Salmon Asiago
with fresh oregano and tomato chutney

Chicken Pesto
boneless, skinless chicken breast
marinated in fresh herbs, garlic, pine nuts, Parmesan and olive oil

Tuscan Chicken
fire roasted thighs and breasts of chicken
with fresh lemons, garlic, olive, tomato, white wine, capers and sage

Oregano Pork Tenderloin
with roasted peppers and pan jus

Veal Meatballs
with fresh roma tomato pomodoro sauce

Grilled Garden Herb Crusted Tenderloin
sliced and served over pan jus