Spicy Mango Salsa served with Tortilla and Plantain Chips
Jerk-Seasoned Chicken Skewers
Rack of Lamb Crusted with Hazelnuts and Dijon Mustard with a Raspberry Demi-Glace
Sweet Potato Gratin
Grilled Veggie Platter
Three-Layer Toasted Coconut Cake

Sesame-Soy Glazed Beef Tenderloin Skewers
Spicy Artichoke Dip served with Parmesan Crostini
Jumbo Shrimp Cocktail served with Horseradish Sauce
Sliced Grilled Pork Tenderloin with Chipotle Raspberry Sauce
Vegetable Tray with Dill Dip
Fruit and Cheese Platter
Basket of Assorted Breads
Double Fudge Chocolate Chip Brownies and Cookie Bars

Spicy Calamari Cakes
Chicken and Seafood Jambalaya served with Creole Sauce
Seafood Gumbo served over Dirty Rice
Mashed Sweet Potatoes with Brandy Sauce
Cornbread Wedges served with Honey Butter
Sweet Potato Pecan Pie with Chantilly Cream

Cheese and Onion Enchiladas with Green Chile Sauce
Shrimp Tamales with Roasted Garlic Sauce
Spanish Rice and Beans
Southwestern-style Corn and Red Peppers
Traditional Flan with Kauhlua Sauce

Lemon-Chili Shrimp Skewers
Stuffed Mushroom Caps with Parmesan Cream Sauce
Sliced Beef Tenderloin served with Horseradish Sauce
Grilled Asparagus and Roasted Red Peppers
Roasted Garlic Potatoes Au Gratin
Heart-Shaped Scones topped with Strawberries and Cream
White Chocolate Raspberry Cheesecake

3-Tier Fresh Fruit Display served with
Brown Sugar-Cinnamon Dipping Sauce
Spinach & Red Pepper Frittata or Mini Quiche Lorraine
Roasted Rosemary Potatoes
Applewood Smoked Bacon & Sausage Links
French Toast Bread Pudding served with warm Maple Syrup
Assorted Bakery Goodies (Banana Muffins, Apple Turnovers, Croissant served with Honey Lavender Butter)

Grilled Veggies served with Red Pepper Aioli
Wild Rice Pilaf with Cranberries and Pine Nuts
Field Greens with Choice of Two Housemade Dressings
Chicken Bruschetta (Grilled Chicken, Fresh Basil, Tomato, Feta, Balsamic Vinaigrette)
Roasted Pork Loin in Dijon Cream Sauce
Artisan Bread Carving Board
3-Tier Presentation of Two-Bite Desserts
(Mini Chocolate Truffle Cakes, Crème Puffs, Tropical Fruit Tarts)

Turkish Apricots Stuffed with Chevre and Pistachios
Cesar Salad with served with Crispy Bacon, Freshly Ground Pepper and Shaved Parmesan
Chicken Puttanesca (Chicken with Garlic, Capers, Tomatoes & Black Olives in a White Wine Sauce)
Lamb Shank in Burgundy Wine and Rosemary Reduction
Artisan Pasta
Asparagus with Brown Butter and Almonds
Sweet Potato Puree with Whiskey Sauce
Flourless Chocolate Cake with Cappucino Cream & Strawberries

Aperitif : Basil Tapenade, Eggplant Caviar, Assorted Meats
First Course : Tomato and Goat Cheese Terrine
Fish Course : Pan-Seared Halibut with a Saffron-Fennel Emulsion
Meat Course : Lamb Shank and Apricot Tagine topped with Orange Gremolata
Dessert Course : Peach Tarte Tatin with Creme Anglais