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\ <p class="menu-title">Cocktail Hour and Dinner Buffet</p> <p><u>Passed Hors D'oeuvres</u></p> <p><b>Fresh Local Fruit and Cheese Platter</b><br /> With a pineapple French cream fruit dip<br /> And an assortment of crackers, sliced baguette and olive oil</p> <p><b>Bruschetta and Crostini</b><br /> Diced tomato, garlic, olive oil and chiffonade of basil </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>Baked Yukon Gold Stuffed Potato Skins</b><br /> Baked golden brown and stuffed with a Fontina cheese funduta and Prosciutto de Parma tossed with white truffle oil and garnished with fresh Italian parsley</p> <p><b>Chocolate Truffles</b></p> <p><u>Main Courses</u></p> <p><b>Marinated Flank Steak</b><br /> Thinly sliced and served on a bed of lightly tossed Arugula Drizzled with a Vodka and Lemon Crème Fraiche</p> <p><b>Sea Bass</b><br /> Dusted with seasoned rice flour, pan seared and served with a Chardonnay, stone ground mustard beurre blanc</p> <p><u>Accompaniments</u></p> <p><b>Grilled Vegetable Skewers</b><br /> A medley of fresh vegetables skewered, marinated in chive oil, and grilled </p> <p><b>Israeli Couscous</b><br /> Prepared with fresh herbs, butter and white wine</p> <p><u>Salads</u></p> <p><b>Baby Spinach and Red Onion</b><br /> With a blood orange and Gorgonzola vinaigrette</p> <p><b>Sonoma Organic Mix Baby Greens</b><br /> With a smooth-creamy texture, balsamic vinaigrette</p> <p><i>Coffee, tea, ice, and bread service included</i></p>
