Butler Passed Hors d'oeuvres

• Lump crab cakes served on a bed of tropical fruit
• Skewered black fin shrimp with basil, scampi glaze
• Skewered black fin shrimp with tasted coconut crust
• Spicy New Orleans Cajun shrimp Creole tarts
• English Cucumber boxes filled with smoked salmon and wasabi crème
• Smoked salmon baked in herb tart shell with dill crème and caviar
• Skewered chicken, mango and fresh ginger with pineapple, rum glaze
• Roasted chicken and chili spring rolls with kiwi mango salsa
• Baby artichoke and macadamia nut baked in an herb bread cup
• Grilled eggplant and roasted tomato bruschetta on toasted baguette
• Spinach feta spring rolls served with papaya kiwi salsa
• Petite potato pancakes garnished with apple and sweet onion compote
• Wild forest mushroom croustades
• Crimini mushroom caps filled with portabella and fine herbs
• Crimini mushroom caps filled with creamy crab and fresh tarragon
• Baked mission figs and creamy gorgonzola served on crusted toast points
• Skewered New Zealand lamb, glazed wit fresh mint pesto
• Roasted Anaheim chili and black forest ham tarts
• Tenderloin of beef rolled with tri-colored peppers and scallion soy dip
• Fresh buffalo mozzarella and grilled tomato, served on toast and crostini

Side Dishes

• Creamy potato au gratin with sharp Vermont cheddar
• Roasted onion piped with garlic smashed potatoes
• Twice baked potato with sour cream and chives
• Baked garlic mashed potatoes with baby Swiss and mozzarella cheese
• Roasted red-skin potatoes with rosemary infused butter glaze
• Baked saffron rice with tri-colored peppers
• Baked rice pilaf with golden raisins and toasted pine nuts
• Colorful assorted grilled vegetables with Dijon mustard dressing
• Baby carrots and snow pea pods and ginger, sage butter glaze
• Seasonal mélange of vegetables with herb butter glaze
• Layered vegetable and three-cheese pie
• Fresh green beans with slivered almonds and shallot butter glaze
• Tender fresh asparagus with lemon hollandaise

Salads

• Colorful baby greens and vegetable salad lightly tossed with gorgonzola, caramelized walnuts, pears and aged port vinaigrette
• Classic Caesar salad with baby romaine hearts, parmesan croutons lightly tossed with homemade lemon Caesar dressing
• Colorful baby field greens and garden vegetables lightly tossed with guest choice of raspberry walnut vinaigrette or chili ranch dressing
• Beefsteak tomato, fresh mozzarella and basil garnished with parsley pesto and pine nut vinaigrette
• Baby spinach, feta snow and strawberries lightly tossed with roasted sweet red onion vinaigrette
• Antipasto display filled with imported and domestic cheese, cured meats and colorful marinated vegetables

Entrees

• Medallions of tender chicken breast garnished with baby artichokes, caper berries and chardonnay sauce
• Medallions of tender chicken breast garnished with imported marsala wine and wild forest mushrooms
• Roasted boneless breast of chicken filled with spinach, ricotta, mushroom, pine nuts and lemon herb sauce
• Roasted Cornish hen de-glazed with plum, orange and port sauce
• Grilled tequila lime julienne chicken served on a bed of roasted poblano chili buerre blanc
• Grilled pork tenderloin filled with roasted Anaheim chili, pine nuts and Monterey Jack cheese
• Guest choice of apple cider, maple gravy or cranberry orange chutney "peppercorn crusted" baron of beef served with forest mushroom au jus and creamy horseradish aioli
• "Peppercorn crusted" tenderloin of beef served with sauce Béarnaise and sauce Bordelaise
• Classic beef stroganoff with roasted root vegetables garnished with homemade egg noodles
• Fresh Tilapia (fresh water sole) filled with mushrooms, spinach and Swiss with a sherry cream sauce
• Maryland lump crab cakes served on a bed of roasted corn and tri-colored peppers with Ancho chili aioli
• Baked Atlantic salmon with dill anisette rub served on a bed of roasted carrots, leeks and fennel with lime hollandaise
• Poached, chilled salmon filet with thin cucumber scales and creamy English dill sauce
• Half moon ravioli filled with herb ricotta and tomato basil sauce
• Penne pasta primavera with colorful fresh garden vegetables lightly tossed with rich creamy gorgonzola sauce
• Penne pasta with flaked salmon and creamy tomato vodka sauce