Passed Hors d’ Oeuvres

Chicken Tacos
bite size crispy tacos with chicken & guacamole

Potato & Leek Latkes
topped with goat cheese & sautéed sweet apples

Seared Ahi Tuna on Wonton Triangle
topped with seaweed salad

Miso Glazed Beef Skewers
with cilantro dipping sauce

Frisée Salad with Endive, Hazelnuts & Pear
in a citrus vinaigrette


Assorted Firebrand Organic Artisan Breads
with sweet butter, placed on each table

Spinach & Shallot Stuffed Flank Steak with Gorgonzola Sauce
served with roasted shoestring sweet potatoes & sautéed broccoli

Artichoke & Parmesan Encrusted Arctic Char
drizzled with lemon, served with rice pilaf & roasted broccoli

Herbed Pasta Lasagna
with fontina, spinach, butternut squash & swiss chard, topped with parmesan reggiano & basil