Passed Hors d'oeuvre

Smoked Trout Salad
Virginia river trout, apple smoked and
dressed with sour cream served in a pate a choux puff

Spanikopita
Triangular shaped pastry with a
savory spinach, feta and parsley filling

Jerk Chicken
Chicken breast strips marinated
with a jerk dry rub and grilled
over hot coals served on a skewer


Salad Course

Summer Greens
Crisp Romaine lettuce tossed with
European cucumbers, herb croutons
and dressed with an herb buttermilk dressing


Main Course Plated

Sirloin Tips
Sirloin tips cooked with sautéed
onions and mushrooms and a rich stock

or

Chicken Piccata
Boneless breast of free range
chicken sautéed with a bread crumb
crust and served with a lemon sauce

or

Vegetable Napoleon
Layers of vegetables to include
yellow squash, eggplant, green zucchini,
portobello mushrooms and fresh mozzarella cheese held
with a rosemary sprig and served with a spicy Moroccan tomato sauce

Garlic Whipped Potatoes
Yukon gold potatoes whipped
with roast garlic, butter and cream

Ginger Carrots
Baby carrots with tops steamed
and dressed with a fresh ginger butter


Dessert Course

Assorted Miniature Desserts
Chocolate covered strawberries,
miniature pumpkin cheese cakes, gingerbread
squares, fresh fruit tarts with custard and miniature apple pie tarts

Coffee Service
Regular coffee
served with cream and sugar