PASSED HORS D’OUEVRES

Spoons of Caviar served on a Miniature Blini with Crème Fraiche

Smoked Duck Quesadillas

Spanikopita

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BUFFET STATION

Platter of Oysters on the Half-Shell served in Mignette Sauce

Platter of Imported Cheese & Fresh Fruit

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Prime Rib Carving Station with Fresh Horseradish

Black Cod served with a Lemon & Garlic Aioli

Mushroom Strudel served with Fire-Roasted Red Pepper Coulis

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Salad of Field Greens with Walnuts, Stilton Cheese & Fresh Herb Vinaigrette

Garlic Roasted Potatoes

Seasonal Vegetables

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DESSERT

Cognac Chocolate Truffle Dessert

Tea & Coffee Station

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