HORS D'OEUVRES
Choice of three

Vidalia Sweet Onion & Sausage Strudel

Miniature Salmon Croquettes with Cajun Spiced Remoulade or Saffron Aioli

Grilled Chicken in Puff Pastry with a Cabernet Butter

Stuffed Mushrooms Filled with Sausage Stuffing
Or Goat Cheese, Roasted Peppers & Seasoned Bread Crumbs

Baby Red Potatoes stuffed with Asiago Soufflé

Traditional Bruschetta with Fresh Tomato, a Splash of Balsamic Vinegar & Garlic

SALADS
Choice of two

Caesar salad with Hearts of Romaine, Garlic Croutons & Fresh Parmesan

Baby Spinach & Arugula Salad with Mango, Candied Walnuts & Ricotta Salata
Mango-Raspberry Vinaigrette

Wild Spring Mix with Crumbled Goat Cheese, Fresh Berries & Toasted Almonds
Walnut-Champagne Vinaigrette

Roasted Vegetable Salad with Red Potatoes, Japanese Eggplant, Zucchini,
Yellow Squash, Mushrooms, Red & Yellow Peppers & Garlic Cloves

ENTRÉES
Choice of two

Pesto Crusted Halibut or Seabass with a Housemade Lemon, Caper, Pepper & Tomato Chutney

Slow Roasted Prime Rib with a Cabernet Mushroom Au Jus

Roasted New York Strip, Spice Rubbed & Basted with Dijon Mustard served
with a Brandy Peppercorn Sauce

Grilled Salmon Filet with a Roasted Red Pepper Cream or a Mango-Cucumber Salsa

Tuscan Chicken

Artichoke Hearts, Sun-Dried Tomatoes, Mushrooms, Garlic & Fresh Herbs

ACCOMPANIMENTS
Choice of two

Orecchiette Carbonara with Pancetta, Mushrooms & Tomato finished with an Asiago Cream

Cheese Tortellini with Wild Mushrooms, Artichokes & Sun Dried Tomato in a Porcini Cream

Twice Baked Potatoes with Asiago Cheese & Chive Filling

Roasted Red Potatoes with Olive Oil, Rosemary, Romano & Pecorino Cheeses

Four Potato Gratin (Russet, Purple, Red, Gold) with Gorgonzola & Fontina Cheeses

SERVED WITH

Fresh Seasonal Vegetables and Rolls & Butter