Passed Hors d'Oeuvres
Savory Wild Mushroom Profiteroles

Grilled Beef Rolls with Colorful Peppers and Scallions

Sole Goujons with Paprika Aioli

Mini Brie Purses served in a pool of Cranberry Chutney

Vegetarian Potstickers with a Soy Chive Dip

Stationary Hors d'Oeuvres
Fresh Vegetable Basket with Ranch Dip and Garlic Roasted Hummus

Hot Artichoke and Spinach Dip served with Sliced Baguettes and Multi Colored Tortilla Chips

Dinner Buffet
Assorted Sushi Rolls with Soy, Wasabi and Pickled Ginger

Poached Salmon with Lemon and Lime Scales and served with a Pineapple Mango Salsa

Roasted Turkey Roulade stuffed with Wild Rice, Apple and Dried Fruits

Salad Nicoise with Flaked Tuna, Champagne Vinaigrette, Hard Boiled Eggs, Cherry Tomatoes, Asparagus, Kalamata Olives, Green Beans and Roasted Potatoes

Lemon Chicken Satay with a Zingy Peanut Dip

New England Dried Cranberry Salad with Cherry Tomatoes, Gorgonzola and Walnuts served with Raspberry Vinaigrette

Beverages and Dessert
16" Coconut Cream Cake

Fresh Fruit Salad

Coffee, Decaf and Assorted Teas with Milk and all the Condiments

Service for 8 Hours
1 Chef
4 Waitstaff
1 Bartender
Liquor Liability Insurance