Stationary and/or Passed Hors D’oeuvres
Tortilla Chips, Salsa, Guacamole and Sour Cream
Mini Shots of Gazpacho with Cucumber Dill Spears
Cherry Tomato Fritters with Avocado, Tomatilla and Cilantro Salsa
BUFFET DINNER
BBQ Beef Ribs
BBQ Baby Back Ribs
Spicy Pulled Pork
(House Made Bulky Rolls)
Basil Pesto Pasta Salad with Artichoke Hearts, Sun Dried Tomatoes, Olives and Whole Roasted Pine Nuts
Gardn Fresh Herb Marinated Summer Vegetables
Grilled Corn On The Cob
Sweet Cream Butter
Traditional Egg and Potato Salad
Traditional Style Coleslaw with Dried Cranberries
Salad of Fileds Greens and Summer Vegetables with House Made Garlic and Herb VInagrette
Honey Corn Bread
Sweet Cream Butter
DESSERT
Seasonal Fruit Shortcake with Orange Biscuits and Chantilly
Double Fudge Brownie Sundaes with Strawberry Sauce