“A Decade in Review”
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Hors D’ Oeuvres Tray Passed
Indonesian Beef Sate
Seasoned with Middle Eastern Spices
Served with a Thai Peanut Sauce
Seared Ahi
Fresh Top Grade Ahi
Seared and Served in a Cucumber Cup
Ginger Sauce
Coconut Shrimp
with a Sweet Chili Sauce
Thai Vegetable Lotus Flower
Julienne Vegetables
Flavored with Spicy Thai Seasonings
Served in a Flower Phyllo Cup
Carpaccio
Thinly Sliced Filet
Served on a Baguette Slice
Drizzled with a Caper Sauce
Chicken Spring Roll
Wontons Filled with Oriental Vegetables
And Chicken Fried Crisp
Served with a Sweet Hot Mustard
Stationary Hors D’ Oeuvres
Station I
(Tent)
Chicken Sate
Served with a Mango Chutney Sauce
California Crab Cakes
Served with a Spiced Tartar Sauce
Chef Carving Filet Mignon
With Petite Rolls
Horseradish Sauce and Mustard Sauce
Cilantro Lime Shrimp
With a Cilantro Tequila Dipping Sauce
Crisp Clean Geometrical Design
Of Fresh Cut Veggies
And Rich Sharp Cheeses
Cheeses
Irish Sharp Dubliner Jarlsberg
Swiss
Smoked Gouda
Vegetables
Carrots Asparagus Snow Peas
Celery Radish Cucumbers
Dips
Artichoke Spiced Sundried Tomato and Spinach
Breads Biscuits Crackers
Dessert
Station II
(Tent)
An Assortment of Petite Pastries
And Fresh Fruit
Espresso Squares Lemon Blueberry Cheesecake
Chocolate Truffle Mousse
Raspberry Almond
Square Crème
Brulee Bars
Pineapple Strawberries
Coffee
Beverages
Mojitos Margaritas
Amstel Heineken Corona
Waters Soft
Drinks
