Two 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
Prawns Marinated with Thai Chili Sauce

Buffet

Seasonal Fruit Display

Baby Spinach Salad with Toasted pecans, Aged Blue Cheese, Fresh Raspberries, 
Frosted Cranberries and Pomegranate Vinaigrette

Fresh Organic Roma Tomatoes and english Cucumbers  with Feta and Mozzarella Cheese Dressed with a Pesto Vinaigrette and Chiffonade of Fresh Basil
 
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
Pork Loin with Pan Gravy and Chutney
&/OR
Grilled Salmon Brushed with Hoisin Served with Tropical Salsa
&/OR
Tri-tip Served with Mushroom Bordelaise and Creamy Horseradish
 
Assortment of Freshly Baked Breads with Sweet Cream Butter  
 
French Roast Coffee and Tea Service
Lemonade with Blueberries and Mint
 Water with Sliced Lemons