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Butlered Hors d' Oeuvres Mustard Marinated Beef Served on a Fig Pancake Wild Mushroom and Leek Spring Roll with a Citrus Mint Dipping Sauce Moroccan Cigars Served with Tahini Tempura Vegetables Served with a Wasabi Sauce Chicken Maki Served with Peanut Sauce Sweet Potato Pancakes Served with Honey Mustard Moroccan Lamb Skewers Served with a Cucumber Sauce Filo Cups Filled with Spinach and a Sun Dried Tomato Pesto Coconut Coated Chicken Served with a Curried Fruit Sauce Seared Tuna Passed on Bread Rounds with Marinated Cucumbers Stations Peking Duck Station Hand Carved Peking Duck Served with Hoisin Sauce, Slivered Scallions, Sliced Cucumbers and Chinese Pancakes Moo Shoo Vegetables
Carving Station Corned Beef with Mustard, Pickles, Russian Dressing and Rye Bread Roast Beef with Roasted Garlic, Horseradish Sauce and French Bread Rounds Individual Fruit Shaped Sorbet Passed to Your Guests Upon Entering Dining Room
Dinner First Course Portabella Mushroom Carpaccio Drizzled with Aioli Sauce and Served with Mixed Greens Silver Bread Baskets Filled with a Selection of Breads and Rolls Margarine Roses on Each Table
Entree - Choices Rack of Lamb Served with a Wine Sauce, Garlic Mashed Potatoes, and Asparagus and Garnished with Fried Lemon Onion Crusted Salmon Served with Mustard Sauce, Garlic Mashed Potatoes, Asparagus Garlic Mashed Potatoes and Assorted Roasted Vegetables Available for Vegetarians
Dessert Plate Presentation - Alternating Chocolate Truffle Cake Chocolate Truffle Cake Served on a Chocolate Sauce Grid and Raspberry Sauce, and Garnished with a Chocolate Stick, a Puff Spiral, Strawberry and Fresh Berries Lemon Custard Napoleon with Shredded Filo, Sugar Spike, Sliced Strawberries, Strawberry Coulis, Blueberry Coulis, Kiwi Mango, and Parve Whipped Cream Coffee Tea |
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