sit down dinner #1
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