Seasonal
Passed Hors d'Oeuvres
Chorizo Empanadas
served with Apricot Blackberry Sauce
Grilled Scallop
served on a Chipotle Scone with Blackberry Honey
French Style Stuffed Egg
Hard Boiled Egg Stuffed with French Spring Salad of Olives, Haricort Vert and Tomato
On The Buffet
Spring Pea Salad
Radish, Feta, Endive and Salted Walnuts served with Scallion Vinaigrette
French Cut Chicken Breast
Stuffed with Asedero Cheese, Poblano Peppers and Chorizo served with Garlic Chive Cream
Roasted Vegetable Hash with Grilled Shrimp
Layers of Polenta and Vegetables topped with Grilled Shrimp and Drizzled with Piquillo Pepper Purèe
Fingerling Potato Gratin
Boursin Creamed Spinach
Sautèed Spinach with Soft French Herb Cheese, Cream and Nutmeg
Cucumber Lemonade
Dessert & Beverage Station
Pistachio Tuille
with Ginger Custard and Fresh Fruit
Regular and Decaf Coffee
with Cream, Sugar, and Sweet & Low
$32.50 per person
Minimum order of 25
