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<p class="menu-title">Cannelloni and Filet Mignon Buffet</p> <p><u>Hors D’oeuvres</u></p> <p><b>Grilled Asparagus Tips and Parmesan</b><br /> Tied together with chive, and drizzled with truffle oil</p> <p><b>Bloody Mary Shrimp Cocktail Shots</b><br /> Shrimp served in a shot glass with a spicy horseradish cocktail sauce, and a lemon celery garnish</p> <p><b>Goat Cheese Mousse and Polenta</b><br /> Creamy herb Chevre goat cheese on an assiago baked polenta round, served with crispy prosciutto</p> <p><b>Grilled Pepper Bruschetta</b><br /> With a mix of fresh basil, thyme and hint of capers<br /> Served on garlic-rubbed Crostini</p> <p><u>Main Courses</u></p> <p><b>Cannelloni Stuffed with Fontina Cheese, Forest Mushrooms and Spinach</b><br /> Covered with our homemade marinara sauce and sautéed zucchini</p> <p><b>Marinated and Grilled Filet Mignon</b><br /> Served with caramelized onions and a Cabernet sauvignon-beef demi glaze</p> <p><u>Accompaniment</u></p> <p><b>Blue Cheese Tartlets</b><br /> With a flaky butter Parmesan crust, caramelized onion, scallion, Italian parsley</p> <p><b>Oven Roasted Yukon Gold Potatoes</b><br /> Tossed with fresh thyme, chive, oregano, garlic and olive oil, baked until crispy</p> <p><u>Salads</u></p> <p><b>Organic Mixed Greens and Edible Flower Salad</b><br /> With a flower confetti, orchids, and a smooth pomegranate, hint of lavender and thyme vinaigrette</p> <p><b>Fresh Local Fruit Platter</b><br /> A variety of fresh organic fruits and berries with a pineapple french-cream fruit dip served in the pineapple</p> <p><i>Coffee, tea, ice, and bread service included</i></p>
