Passed Hors D’Oeuvres

Dijon and Thyme Crab Cakes with Citrus Mayonnaise

Cucumber Rounds topped with Grilled Salmon, Sour Cream, and Caviar

Chicken Satays with a Sweet and Spicy Chili Sauce

Miniature Beef Wellingtons Served with Pesto Bearnaise

Stationary Hors D’Oeuvres

Imported and Domestic Cheeses

Antipasto Display

Mediterranean Spreads

First Course

Symphony Salad

Mesclun Greens and Bell Pepper Bound in Thinly Sliced Cucumber Drizzled with Ginger and Soy Dressing

Dual Entree (You do not need to choose an entree. You will receive both.)

Grilled Salmon Marinated in Brown Sugar and Molasses and Accompanied by a White Bean Salsa

Chicken Au Poivre Tender Filet of Chicken Breast Sautéed with Peppercorns and Served with a Vermouth Sauce

Rice Pilaf

Garlic Parmesan Green Beans

Dessert

Cupcakes: Chocolate w/chocolate mousse and Lemon w/buttercream