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

Butternut squash soup

homemade, creamy delicious.

Salad

summer gazpacho

a vibrant selection of tomatoes, bell peppers, crisp cucumbers, celery and sweet, sweet onions showered in a fresh and zesty lemon-fresh dill dressing.

Dinner

STUFFED CHICKEN BREAST

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

HOT GRILLED VEGETABLES

crispy rolls & breads
with whipped butter

Dessert

chocolate pyramid mousse cakes

44.00 per guest with a minimum of 25 guests