passed by servers . . .
Crabcakes with sweet Thai chili sauce

Broiled mussels with a
delicate caper parsley remoulade

Vegetarian maki sushi with wasabi and soy

Thai chicken satay on skewers

at stationary tables . . .
Honey baked ham &
tenderloin of beef carved at table,
presented with home baked breads,
herbed aioli and Sierra Nevada mustards

Tri color tortellini in a
sun-dried tomato buerre blanc

Chilled white tiger prawns
with a bloody mary sauce

Fruits & Cheeses
A cascading display of assorted regional and imported cheeses to include
French brie, English stilton and
Spanish manchego served
with seasonal fruits to include
winter pears, apples and grapes,
water crackers and sliced baguette