SEATED SALAD
Salad of Baby Arugula and Spinach with Hearts of Palm, Oranges and Shaved Pecorino Romano, Cranberry Vinaigrette, Goat Cheese Points
SET AT EACH TABLE, PLATTERS OF ENTREES
Marinated Grilled Duck Breast with Orange Fennel Chutney
Grilled Salmon with a Chunky Olive Tapenade
Grilled Sliced Flank Steak with Wild Mushrooms and Peppers
VEGAN AND/OR VEGETARIAN OPTIONS AVAILABLE UPON NEED
MIXED VEGETABLES
Grilled Tarragon Zucchini and Yellow Squash,
Grilled Tomato Wedges, Roasted Asparagus with Lemon Zest
STARCHES
Saffron Scented Risotto Cakes with Lime Creme Fraiche AND Wild Rice Blend with Dried Cranberries and Pecans with a Lite Red Wine Vinaigrette
BUFFET DESSERT
Chocolate Cupcakes with Peppermint Butter Cream
Vanilla Cupcakes with Pistachio Butter Cream
Decaf, Coffee and Tea
Milk, Cream, Sugar and Sweet N’ Low