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Passed hors d’oeuvres

Salad of Romaine and Field Greens,
    tossed with a Raspberry Tarragon Dressing
-finished with Crumbled Gorgonzola, Sweet Onion, Roasted Pine Nuts and
    Dried Tart Cherries

Roasted Tenderloin of Beef, with Sauce Madeira

Asparagus Spears, with a drizzle of Balsamic Glaze

Roasted Small Red Potatoes, with seasonings

Dessert and Coffee


.......other dinner selections or as a buffet-


Poached Atlantic Salmon, with Cucumber Dill Sauce to the side

Breasts of Chicken, baked in Champagne Cream with Fresh Mushrooms and Thyme

Long Grain and Wild Rice with seasonings

Steamed Haricot Vert with a dice of tri-colored bell peppers

Caesar Salad

Coffee and a selection of small treats, served buffet
Small Pastries, Brownies, Lemon Bars, Tea Cookies, Chocolates


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