Butlered Hors D'Oeuvres

Duck Moo Shoo
with Hoisin Sauce, wrapped
in a Scallion Pancake

Brie Kisses
with Raspberry Preserves

Butternut Squash Soup
drizzled with Basil Pistou,
served in a Miniature Glass Mug

Chilled Jumbo Shrimp
on a bed of Tequila Cocktail Sauce,
served from a 2oz. Salted Shot Glass,
garnished with a Lime Triangle

First Course

Sparkling Wine

Individual Plates of Pesto Striped Butter Triangles
and Plain Whipped Butter Triangles

Lined Silver Basket of Warm Pumpernickel
Onion and Double Knot Challah Rolls,
French Baguettes and Sliced
Sunflower-Raisin Bread

Holiday Salad
Fresh Mesclun Greens, Sun Dried Cherries,
Candied Walnuts, Pomegranates and
Crumbled Bleu Cheese with our House
Pomegranate Sherry Vinaigrette

Plated Dinner

Chardonnay and Merlot

Oven Roasted and Grilled Maple Glazed Veal Chop
napped with a Cabernet Peppercorn
and Anjou Pear Reduction

Winter Squash and Pumpkin Risotto Pyramid
Fresh Herb Garnish

Baked miniature Gourd atop Braised Red Cabbage
with Sautee of Autumn Spiced Fennel, Zucchini,
Patty Pan Squash, Corn and Carrot
Roasted Pear Wedge Garnish

Plated Dessert

Strawberry Florentine Tuile with Petite Balls of
Coconut, Mango and Passion Fruit Sorbet

Miniature White Chocolate Pistachio Biscotti

Fresh Berry Garni

Seattle's Best® Regular and Decaffeinated Coffee,
Bigelow® Herbal Regular and Decaffeinated Tea, Hot Water,
Cream, Sugar, Sweet n' Low and Lemon Wedges