Sample Menu
Passed Hors d’oeuvres
Yucatan Chicken Skewers with Chimmichurri Mayo
Asian Crab Cakes with Spicy Soy Aioli
Cucumber Cups with Muhammara
Plated Dinner
Baby Spinach with Strawberries, Toasted Almonds
and Lemon Vinaigrette
Roasted Duck Breast with Fig, Raspberry
and Red Wine Reduction
Wild Mushroom and Chevre Strudel
Delicate Vegetable Sautee with Fresh Herbs
Whipped Chipotle Sweet Potatoes
Tiered Trio of Mini Cupcakes
