Stationary
Display Items:
Spicy
Rock Crab Dip with Toasted Pitas & Croistinis Rounds Passed
Hors D'oeuvres:
Native Scallops wrapped in bacon
Chicken Sate with Peanut
Sauce
Miniature Crab Cakes with Remoulade Sauce
Spicy Lobster Fritters with
Red Pepper Mayonnaise Dinner
Buffet:
Mixed Field Greens with Beets, Roasted Peppers, Gorganzolla &
Toasted Walnuts
Mesquite Grilled Petit Filet Mignon with Wild Mushroom Demi
Dijon
& Dill Rubbed Swordfish Steak with Lemon Butter
Butternut Squash Risotto
Grilled
Medley of Lime-Tarragon Vegetables
Sun-dried Tomato Foccacia Dessert:
Columbian
Coffee, Tea & Decaf Display
Assortment of Miniature French Petit Fors |
