Hors D'Oeuvres - Passed And Tabled
Great Cheese Platter with Soft & Hard Cheeses - St. Andres, Saga Blues, Gorgonzola, and
Vermont Cheddar, etc., with Harvest Grapes, Crusty French Baguette Slices, and Crackers

Baked French Brie En Crouté with Apricot Almond Conserve, Baguette and Crackers

Ginger Pork Dumplings With Apricot Plum Sauce

Crabmeat Melties - Maryland Crab With Sherried Cream Sauce In A Buttered Puff Pastry

Coconut Chicken With Zesty Orange Sauce

Wild Mushroom Triangles

California Rolls With Ginger & Wasabi

First Course - Seated
Poached Shrimp With Avocado Slices In A Cup Of Radicchio With Remoulade Sauce

Second Course - Seated
Elegant Salad of Baby Greens, Red Oak, Radicchio, Endive, Frieze, and Mache with
Mandarin Orange Slices and Toasted Almonds in a Balsamic and Olive Oil Vinaigrette Dressing

Baskets Of Crusty Rolls, Baby Chevré, Multi-Grain Sourdough, Pumpernickel And
Rye Sticks With Garlic & Herb Butter

Main Course - Seated
Grilled Atlantic Salmon With Tropical Fruit Salsa

Sliced Rosy Medallions Of Grilled Chateaubriand With Mushroom Merlot Wine Sauce

Rice Pilaf - A Delicately Seasoned Mix Of Wild, Long Grain, And Basmati Rice, With Orzo

Fresh Asparagus Spears & Confit Of Red Pepper With Dijon Sauce

Dessert
Rich Chocolate Silk With Fresh Strawberries And Creme Fraiche
With Assorted Elegant French Cookies And Pecan Squares
Fresh Roasted Hazelnut Decaf Coffee And Assorted Twinings Tea

DINNER  MENU - 2

Hors D'Oeuvres - Tabled
Basket Of Seasonal Garden Crudité - Broccoli Flowerets, Zucchini, Tri-Color Peppers,
Carrot And Celery Spears, And Baby Radish With Susan's Fresh Herb Dip

Layered Chevré Torte with Homemade Pesto, Sun Dried Tomatoes, and Crusty Baguette

Caramelized Brie With Slivered Almonds

Hors D'Oeuvres - Passed
Poached Shrimp Or Smoked Salmon On Pan de Mie Hearts With Herb Boursin,
A Feather Of Dill, And A Red Pepper Spear

Spring Rolls Stuffed With Sweet Potatoes, Water Chestnuts And Fresh Ginger

Assorted Quesidillas With Guacamole And Chipolte Cream

Golden Ravioli With Arribiata Sauce

Black Bean Empanadas

Main Course - Buffet
Roasted Beets, Tomatoes, Red Onions, And Fresh Herbs On A Bed Of Wild Baby Greens
With Pine Nuts And A Balsamic And Olive Oil Vinaigrette Dressing

Maple Mustard Glazed Boneless Loin Of Pork With Cranberry Chutney

Fresh Broccoli Spears And Baby Carrots With A Lemon Dill Sauce

Medley Of Oven Roasted Parsnips, Red Bliss Potatoes, And Turnips With Rosemary,
Thyme, Garlic, And Olive Oil

Basket Of Crusty Rolls, Baby Chevré, Pumpernickel & Rye Sticks With Herb Butter

Dessert
Amaretto Mousse And Chocolate Chip Macadamia Nut Cookies
Starbucks Roasted Regular Coffee & Twinings Teas

DINNER  MENU - 3

Hors D'Oeuvres - Passed
Ginger Pork Dumplings With Apricot Plum Sauce

Crabmeat Melties - Maryland Crab With Sherried Cream Sauce In A Buttered Puff Pastry

Poached Gulf Shrimp With Traditional Cocktail Sauce Or A Zesty Ginger Sauce

Crispy Spring Rolls Stuffed With Sweet Potatoes, Water Chestnuts And Fresh Ginger

Smoked Salmon Rosettes On English Cucumber With Boursin And Dill

Indian Samosas With Homemade Summer Peach Chutney

Southwestern Table - Buffet
Puerco Picante - Tender Pork Bites In A Rich & Zesty Ancho Pepper Sauce
Rolled In Warm Tortillas

Fajitas - Grilled Ancho Chicken With Onions, Garlic, & Peppers

Accompaniments - Texas Caviar, Jalapeño Guacamole, Chile Con Queso, Sante Fe Rice,
Chopped Vidalia Onions, Shredded Pepper Jack Cheese, And Green & Red Salsas

Carving Table - Buffet
Sliced Chateaubriand With Green Peppercorn Bernaise Sauce And/Or Traditional
Horseradish Cream, Susan's Homemade Peach Chutney

Baskets Of European Style Rolls - Mini Boules, Country Rolls,
Raisin Walnut, And Mini Chevré With Fresh Herb Butter

Pasta And Salad Table - Buffet
Wild Field Greens With Baby Lettuce, Mesclun, Frieze, And Mache With
Dried Cranberries, And Pine Nuts With A Stilton And Balsamic Vinaigrette Dressing

Caesar Salad - Crisp Romaine Lettuce And Fresh Crunchy Garlic Croutons

Farfalle - Bow Tie Pasta With Fresh Tomato, Basil, And Herb Sauce

Dessert - Buffet
Fudge Brownie Pie With Vanilla Ice Cream And Homemade Fudge Sauce
Lemon And Key Lime Tart With Raspberry Sauce, Elegant French And Italian Cookies
Freshly Ground Jamaican Blue Mountain Decaf & Assorted Twinings Tea

DINNER  MENU - 4

Hors D'Oeuvres - Tabled & Butlered
Roquefort Silk And Grilled Walnuts On Toast Points

Wheel Of Baked Brie En Crouté With Apricot Almond Conserve, Baguette, And Crackers

Skewered Chicken Sate With Indonesian Peanut Sauce

Crostini - Garlic Toast Rounds Topped With Plum Tomatoes And Fresh Basil Pesto

Chateaubriand On Crusty Baguette With Boursin And Green Peppercorn Bernaise Cream

Susan's Homemade Spiced Party Nuts

First Course - Seated
Crispy Endive & Romaine Salad With Creamy Herb Dressing

Basket Of European Style Rolls - Multi-Grain Sourdough, Crusty Country Rolls,
Raisin Nut, Mini Chevré, And Walnut Rolls With Fresh Herb Butter

Main Course - Seated
Grilled Salmon With Parsley & Lemon Dill Sauce
Or
Grilled Boneless Chicken Breast Topped With Tropical Mango Fruit Salsa
And
Cheddar Chive Mashed Potatoes
Or
Farfalle - Pasta Bow Ties Tossed With Porcini Mushrooms And Julienne Spring Vegetables
With A Dusting Of Parmesan & Romano Cheeses

Haricot Verts - Baby French Green Beans Roasted Pepper Bows

Desserts
Ivory Elegance Cappuccino Cake With
Plates Of Chocolates & Chocolate Truffles
Dark Roasted Espresso With Anisette Cordials

DINNER  MENU - 5

Hors D'Oeuvres
Crispy Vegetable Crudité With Creamy Herb Dips

Crabmeat Melties - Maryland Crab with a Sherried Cream Sauce in a Buttered Puff Pastry

Cheese Table With Soft & Hard Cheeses - St. Andres, Saga Blues, Vermont Cheddar, etc.
With Harvest Grapes, And A Basket Of Assorted Breads & Crackers

Wild Mushroom Filo Triangles Delicately Flavored With Leeks

Artichoke And Parmesan Squares

Cold Gulf Poached Shrimp With Susan's Herb Curry Cream

First Course - Seated
Wild Mushroom Bisque

Baskets Of Crusty Rolls, Baby Chevré, Multi-Grain Sourdough, Pumpernickel And
Rye Sticks With Roasted Pepper Butter

Second Course - Seated
Fresh Beefsteak Tomato Slices Layered With Basil, Red Onions, Homemade Vinegar,
And Virgin Olive Oil

Main Course - Seated
Grilled Swordfish Steaks With Sauce Verte
Or
Baby Rack Of Lamb Coated With Dijon Mustard, Thyme, Rosemary, & Garlic
Rice Pilaf - A Seasoned Medley Of Long Grain And Wild Rice, Wheatberries, And Orzo
Medley Of Yellow And Green Squash With Roasted Peppers

Dessert
Dessert Bar - Lemon Mousse Tort, Key Lime Tort With Raspberry Sauce,
Chocolate Cheese Cake, And Miniatures Such As: Chocolate Truffles, French Cookies, 
Fresh Fruit Tarts, Chocolate Lace, Pecan Tarts, Carmelitas, Almond Tulles, Florentines
Freshly Ground French Roasted Decaf & Assorted Twinings Tea

DINNER  MENU - 6

Hors D'Oeuvres - Passed
Coconut Shrimp With Mango Sauce

Grilled Summer Sausage With Horseradish Cream

Skewered Tortellini With Red Pepper & Pesto Dipping Sauce

Spinach Or Sausage Stuffed Mushrooms

Maine Lobster Filos

Puff Pastry Cheese Straws

First Course - Seated
Layered Vegetable Terrine With A Roasted Sweet Pepper Sauce

Baskets Of Crusty European Style Rolls - Mini Chevré, Pumpernickel, Rye,
And Multi Grain Sourdough With Fresh Herb Butter

Main Course - Seated
Grilled Veal Chop With A Zesty Mustard Glaze

Potatoes Dauphinoise

Caramelized Baby Onions

Haricot Verts In Bundles

Salad - Seated
Wild Field Greens with Caramelized Walnuts and Edible Flowers in a Light Lemon Dressing

Cheese - Seated
Cheese Selection With Seasonal Grapes And Carr's Crackers

Dessert
Fresh Seasonal Berries With Creme Anglaise
Freshly Ground Jamaican Blue Mountain Decaf