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Hors d'Oeuvres
- Bruschetta with ripe roma tomato slice, chevre and basil,
lightly broiled and drizzled with a tarragon vinaigrette
- Mini ~ crab cakes with sun ~ dried tomato aioli
- Tuscan liver pate with fresh cocktail pumpernickel, cornichons
and a dried cherry chutney
Buffet
- Sauteed medallions of turkey with a spicy herb breading, served
with roasted lemons, capers and garlic Cremini mushroom pasta
with grilled shrimp
- Salad of field greens, arugula, toasted walnuts, gorgonzola
and pears, with a sherry vinaigrette
- Grilled balsamic asparagus
- Crusty breads and focaccia, olive oil for dipping
- (Note: Grilled, marinated beef tenderloin with coarse mustard
~ horseradish cream Spinach ravioli with pesto sauce
Sweets
Sweets
- Chocolate mousse torte with caramelized bananas Or Tiramisu
torte with Strawberry ~ Cointreau sauce
- Fresh berries in cassis
- Petite canolis Apricot biscotti Fine coffee
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