Menu
Hors D'Oeuvres
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Wild Mushroom Tapenade w/ Flat Bread
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Fresh Mozzarella Bruschetta
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Caponata on Endive Petals
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Shrimp & Pesto Focaccia Bread
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Mini Portabella Wraps
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Papaya & Cucumber Wonton Spoons
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Beef Sliders
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Spicy Shrimp Tartlets
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Seared Black & White Tuna w/ Wasabi
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Tuna Tartare in Phyllo Cups
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Shrimp Martini Shooters
Salads
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Arugula Fig Salad
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Turkey Chopped Salad
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California Garden Salad
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Apple Spinach Salad
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Fresh Mozzarella Salad
Main Entrees: Vegetarian
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Wild Mushroom Strudel
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Risotto Stuffed Portabello Mushrooms
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Portabella & Leek Phyllo Pie
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Vegetable Purses
Main Entrees: Poultry
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Sesame Crusted Chicken
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Chicken w/ Caramelized Onions And
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Shitake Crusted Chicken
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Grilled Pear & Brie Chicken
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Figs w/ Port Wine Reduction
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Chicken w/ Wild Mushroom Sauce
Main Entrees: Fish
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Goat Cheese Stuffed Salmon
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Salmon Wellington
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Focaccia Dusted Sea Bass
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Lacquered Salmon
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Tuscan Encrusted Salmon
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Rosemary Skewered Shrimp
Main Entrees: Meat
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Herb Crusted Tenderloin
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Pecan Crusted Veal w/ Brie Sauce
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Goat Cheese Beef Medallions
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Oven Roasted Pork Tenderloin w/ Fig Sauce
Side Accompaniments
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Orzo Pasta Pilaf
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Asparagus Bundles
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Herb Roasted Potatoes
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Vegetable Pearls
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Garlic Smashed Potatoes
Desserts
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Apple Croustade
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Mixed Berries w/ Grand Marnier Cream
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Banana Chocolate Phyllo Purse
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Mini Baked Alaska
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Chocolate Covered Strawberries
