Hors d'oeuvres and Appetizers

Antipasto

Assorted domestic and imported cheeses, fresh artisan breads, fresh fruits, a special variety of imported olives, and dipping oils.

Genoa salami slices rolled and stuffed with garlic and herb cheese.

Salmon and jalapeno spread wrapped in phillo dough.

Savory meatballs in a rich Stroganoff sauce.

Mushroom caps stuffed with crabmeat, onions, and breadcrumbs.

Portabella, crimini, and shitake mushrooms in a rich cream soup.

Beef, tomatoes, cannellini beans, and pasta.

Chicken, carrots, celery, onions, pasta in savory stock.

An assortment of garden greens, tomatoes, green peppers, onions, and cucumbers.

Avocado, feta cheese, diced pears, roasted pecans and cranraisins on a bed of garden greens, served with black currant vinaigrette.

Braised chicken quarters, mushrooms, bacon, in a brown sauce and red wine reduction.

Breast of chicken stuffed with garlic, butter, lemon, and parsley breaded and baked.

Pork loin roasted in caramelized fennel and shallots, mirepoix, and white wine. De glazed drippings are thickened and ladled over pork slices.

Slow roasted ribs in honey hickory BBQ glaze.

Sautéed beef tips in a burgundy wine brown sauce with mushrooms.

Top round slow roasted with a special blend of herbs and marinades. Served with au jus.

Sirloin strips browned and covered in a balsamic vinegar reduction with shallots, tarragon and heavy cream.