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COCKTAIL RECEPTION Butlered Hors Doeuvres: Sesame Chicken Tenders with Plum Sauce Mushroom Caps Stuffed with Roasted Peppers and Pine Nuts Potato Knishes with Whole Grain Mustard Cocktail Franks Wrapped in Pastry Dough with Dijon Mustard Spinach Stuffed Phyllo Leaves Grilled Tuna Steak Chunks Wrapped with Pea Pods Mini Salmon Imperials Vegetable Tempura with Sweet and Sour Sauce Steak on a Stick with Spicy Mango Salsa Spring Rolls with Ginger Lime Sauce Stationary Foods: Far Eastern Oriental Exhibit Sculpturing (Carving) Table Smoked Fresh Fish Gallery Hand Decorated and Designed Cold and Hot Center Cocktail Beverage Bar: Non Alcoholic; Martini; Champagne and Wine; MicroBrewed Beer Full Top Shelf Main Reception First and/or Second Course Choices Homemade Soup Fresh Seasonal Salad; Salad Du Jour Pasta to Order Fresh Seasonal Fruit Crepe; Blintze Sampler Plate (alternative to first and second courses): Three Appetizers served as Samplings on one large plate Intermezzo Sorbet Entree Choices of two or three Main Courses (one of which is guest selected) Examples: Grilled Filet of Salmon with Brandied Vidalia Onion Sauce; or Grilled Tenderloin of Beef with a Garlic and Pepper Crust; or Breast of Chicken Stuffed with Pineapple, Orzo and Sun Dried Tomatoes with a Marsala Portabella Mushroom Sauce Companions Baked Potato Skin Stuffed with Ribboned Mashed Potatoes Parisian Carrots and Haricots Verts Amandine Fresh Baked Rolls Dessert Sampler; or, Individualized; or Displayed Assortment Kids Menu |
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