passed hors d’ oeuvressmoked salmon rouladescoconut chicken skewers with mango pureericotta pesto crescentspeking duck wrapsfirst courseseafood and spring vegetable soupeuropean rolls and breadsentrée – three optionsgrilled petit filet with horseradish crème fraiche, orchicken marsala with a mushroom marsala sauce, orportobello mushroom terrine with spinach pesto and balsamic drizzleroasted red bliss potatoes with rosemary and garlicgrilled asparagus with cherry tomato confitdessertminiature fruit tartletsfreshly brewed coffees and teasstationary hors d’ oeuvresassorted sliced seasonal fruit a selection of domestic and imported cheeses and savory spreadsserved with lavash crackers and breadstickspassed hors d’ oeuvresgorgonzola, apples, and spiced walnuts on an endive with a drizzle of pear pureegrilled red pepper polenta topped with spinach and cherry tomatoesduck satays with papaya chutneysesame crusted ginger beef tenderloin filled with grilled asparagusfirst coursebibb and frisee salad with champagne vinaigretteeuropean rolls and breadsentréechicken roulade with granny smith apples, chevre, and pistachiosorgrilled peppercorn ahi tuna with wasabi crème fraichewithtomato and parmesan orzoeggplant, roasted portobello, and sun dried tomato timbaledessertcitrus infused and wrapped crème bruleefreshly brewed coffees and teaspassed hors d’ oeuvresseared peppercorn crusted tuna on a water chestnutasian soft vegetable spring rollsfig jam, st. andre, and toasted coconut tartletsgrilled lollipop lamb chopsfirst coursesautéed greens and fresh tomatoes on grilled chive polentaentréegrilled flank steak with a pinot noir reductionhalibut steak with lemon dill beurre blancsautéed broccoli rabe with pine nuts and dried cranberriessweet potato and leek galletedessertchocolate cinnamon napoleonfreshly brewed coffees and teas
