hors d’oeuvres

THAI SPRING ROLLS

transparent rice paper rolls, filled with julienne vegetables,
glass noodles & fragrant coriander leaves
with chili lime dipping sauce

SALMON TERIYAKI

grilled salmon filet in our own teriyaki sauce
on a hand-cut sugarcane skewer

PHYLLO PASTRIES

filled with sauteed spinach and feta cheese
seasoned with oregano

First Course

CASSARECCIA PASTA

in a home made creamy pesto sauce
with freshly grated asiago cheese on the side

Salad

CALIFORNIA BABY GREENS

with grape tomatoes, ontario field cucumbers, colored pepper slivers,
and our fresh basil & balsamic vinaigrette

Dinner

STUFFED CHICKEN BREAST

boneless breast filled with roasted peppers,
spinach & fontina cheese
in a wild mushroom sauce
served with vegetable rice pilaf

HOT SEASONAL VEGETABLES

rolls & breads
with whipped butter

Dessert

FRESH FRUIT DISPLAY

seasonal & exotic fruit
sprinkled with berries

DESSERT

44.00 per guest with a minimum of 15 guests