Chef's Choice
Butlered Passed Hors d’oeuvres to include:
Olive and Goat Cheese Tapenade, Steak on Garlic Toast,
Mini Spring Rolls, Cocktail Franks in Pastry,
 Brie and Pesto in Mini Phyllo Cup, Crab and Gorgonzola,
 Crab Cakes with Horseradish and Sour Cream
Spicy Sausage Puffs,  Eggplant Bruschetta,
 Chicken Satay, Coconut Shrimp

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Salad
Tossed Greens with Sun-Dried Cranberries and Blue Cheese
Served with a Balsamic Vinaigrette

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Entrées
Pecan-Crusted Tilapia with Orange-Browned Butter Sauce
Salt-Encrusted Pork Loin with Mustard Cream Accent
Penne Bolognese
Country-Style Au Gratin Potatoes
Roasted Winter Vegetables with Balsamic Glaze

Served with Fresh Baked Rolls and Butter

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Dessert
Pistachio Parfait with Dried Apricots
Fresh Brewed Coffee and Tea

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Premium Cash Bar

50 person minimum