Menu Option 1

Passed Hors d’Oeurvres
Spring Asparagus
With Asiago Cheese en Croute

Chicken Yakatori
With Asian Dipping Sauce

Roasted Vegetable Quesadillas
With housemade salsa garnish

Mini Peking Duck Rolls

Dinner Served Buffet Style
Grilled Vegetable Crudite
An Assortment of Grilled Vegetables with a Fresh Greek Dipping Sauce

Roulade of Chicken
Filled with Spring Vegetables on a Bed of Confetti Rice

Grilled Salmon Dranels
With Israeli Coucous and a Fresh Avocado Salsa

Grilled London Broil
Sliced Thin Accompanied by Fingerling Potatoes and A Peppercorn Sauce

To End With
Coffee and Tea Service

Dessert
Carousel of Elegant Mini French Pastries

Menu Option 2

Displayed Hors d’Oeurvres
Tomato Gazpacho Shooters
With Creme Frache

Endive Cups
With Goat Cheese And Walnut

Asparagus Spears
With Prosciutto And Puff Pastry

Fresh Spring Crudite
Trays Brimming with an Assortment of
Garden Fresh Vegetables
With A Green Goddess Dip

Baked Brie en Croute
Whole Wheels of Brie Encased in Phyllo
and Baked with Fresh Raspberries and Pecans
Served with Toasted French Melba Rounds

Dinner Served Buffet Style
Herbed Garden Salad
Shepherds Beef Pie

Poached Salmon Dranels
With Orzo Lentil Salad and Dill Sauce

Home-Made Biscuits

To End With
Viennese Coffee And Tea
With cinnamon whipped cream and cocoa powder

Fresh Fruit Display
Vine Ripened Honeydew & Cantaloupe, Strawberries, Red Grapes, Fresh Pineapple and Other Seasonal Fruit

Dessert
Mini Petit Fours And Tea Cookies
Assorted Hand-Rolled Chocolate Truffles