BUFFETS
Hors D'oeuvres
Prosciutto Wrapped Shrimp
With a orange and cherry marmalade on a mini biscuit
Grilled Asparagus Tips and Parmesan
Tied together with chive, and drizzled with truffle oil
Lemon Chicken Crepe Roulades
With a lime and chipotle cream cheese, garnished with cilantro and mild pepper sauce
Flank Steak and Arugula Canapés
On thin slices of sourdough baguette
With a sweet paprika and lime crème fraiche
Main Courses
Cannelloni Stuffed with Fontina Cheese, Forest Mushrooms and Spinach
covered with our homemade marinara sauce and sautéed zucchini
Grilled Chicken and Linguini
Served with a chardonnay and assiago cream sauce sautéed vegetables
And garlic toast
Accompaniments
Roasted Red and Gold Yukon Potatoes
Blue Lake Green Beans
Sautéed in shallots, garlic and butter
Salad
Baby Spinach and Red Onion
With a blood orange and gorgonzola vinaigrette
Coffee, tea, ice, and bread service included