Passed Hors d'oeuvre

Beef Tenderloin on Chipotle Baguette
Seared beef tenderloin, sliced thin and served
on a chipotle baguette with a caramelized Vidalia onions

Moroccan Spinach Briouats
Cigar shaped pastry with a
savory spinach, feta and parsley filling

Fruit Platter
Seasonal fruit to include cantaloupe, honeydew,
pineapple, grapes and watermelon garnished with mint and berries

Cheese Platter
An assortment of ripe cheeses
both soft and hard ripened from England, France and Italy
garnished with grapes and berries served with distinctive crackers


Salad Course

Boulevard Salad
Baby greens tossed with goat cheese, dates,
pine nuts, red onion and corn dressed with a Balsamic vinaigrette


On The Buffet

Spanish Sherry Chicken
Boneless chicken breasts seared golden and
served with a sauce comprised of green pepper, fresh
tomato, stuffed olives, pimentos, lemon olive oil and sherry

Pistachio Crusted Salmon
Salmon filet coated with ground pistachio
nuts, oven roasted and served with a lemon beurre blanc sauce

Saffron Cous Cous
Spanish saffron scented cous cous
cooked with a rich stock, served with scallions and red peppers

Vegetable Tagine
Yellow squash, carrots, onions and
parsnips simmered with olives, preserved
lemons, garlic and hint of cinnamon and ginger

Breads
Assorted flat breads

Coffee Service
Regular coffee served with cream and sugar