Passed Hors d’ Oeuvres
Chicken Tacos
bite size crispy tacos with chicken & guacamole
Potato & Leek Latkes
topped with goat cheese & sautéed sweet apples
Seared Ahi Tuna on Wonton Triangle
topped with seaweed salad
Miso Glazed Beef Skewers
with cilantro dipping sauce
Salad
Frisée Salad with Endive, Hazelnuts & Pear
in a citrus vinaigrette
Entrée
Assorted Firebrand Organic Artisan Breads
with sweet butter, placed on each table
Spinach & Shallot Stuffed Flank Steak with Gorgonzola Sauce
served with roasted shoestring sweet potatoes & sautéed broccoli
Artichoke & Parmesan Encrusted Arctic Char
drizzled with lemon, served with rice pilaf & roasted broccoli
Herbed Pasta Lasagna
with fontina, spinach, butternut squash & swiss chard, topped with parmesan reggiano & basil