One Entree Buffet

Hand Passed Hors d'oeuvres

Texas Blue Crab Cakes with Poblano Aioli
Sirloin Skewers with Merlot Glaze
Spanikopita
 Mushroom, Andouille Sausage en Croute

Buffet

Seasonal Fruit Display
 
Baby Spinach Salad with Toasted Pecans, Aged Blue Cheese, Fresh Raspberries, Frosted Cranberries and Pomegranate Vinaigrette
 
Steamed Asparagus with Lemon Butter
 
Roasted Red Potatoes with Extra Virgin Olive Oil, Garlic, and Fresh Herbs
 
Grilled Chicken Breast with Mozzarella Basil and Sun Dried Tomatoes on a Bed of Sautéed Spinach with a Pesto/Alfredo Sauce
OR
Grilled Salmon Brushed with Hoisin Served with Tropical Salsa
OR
Pork Loin with Pan Gravy and Chutney
OR
Tri-tip Served with Mushroom Bordelaise and Creamy Horseradish
 
Assortment of Freshly Baked Breads with Sweet Cream Butter 
 
French Roast Coffee and Tea 
Lemonade with Blueberries and Mint 
Water with Sliced Lemons