Trio of Appetizers
~ Mango, apple and mint bruscetta with melted brie cheese
~ Smoked salmon rosettes with dill cream cheese and cucumber
~ Proscuitto and roasted red pepper phllyo bundles with rosemary
*All dressed with baby pea shoots and chives
Mesclun greens wrapped in a cucumber ring topped with mixed sautéed forest mushrooms, dried cherries and toasted hazelnuts. Dressed in a roasted garlic and blueberry balsamic vinaigrette.
Jumbo “rolled” manicotti stuffed with mixed roasted vegetables, slow roasted tomatoes, ricotta cheese and herbs. Topped with a white wine cream Chablis sauce and garnished with edible flowers.
Roasted AAA beef tenderloin served with red wine bordelaise sauce
Roasted skin-on breast of chicken stuffed with apricots, onions and bacon. Served with a mushroom tarragon demi glaze
*Both entrees served with rosemary roasted baby red potatoes and a baby vegetable bundle tied with a leek bow.
Classic Carrot cake with cream cheese icing and a dark chocolate mini brownie
Toffee apple cheesecake with caramel sauce and raspberry coulis
Mini Cold Sandwich Bar:
~ 2 meat platters with salami, roast beef, turkey and ham
~ 1 mixed pickle tray (dill slices, bread and butter, gherkins, pickled onions etc).
~ 1 cheese platter with cheddar, mozzarella, Swiss and jalapeño havarti
~ 3 types of mini buns (regular French white, foccacia and dark rye OR pumpernickel).
~ Condiment stand with mayo, horseradish and two gourmet mustards.