Evening Served Dinner with Passed Hors d oeuvres

Passed Hors D'oeuvres

• Tuna Tartar on Crispy Wonton Drizzled with Toasted Sesame seeds
• Marinated Chicken skewers drizzled with Coconut Sauce
• Mini Crab Cakes Topped with a Red Pepper Aioli
• Cucumber Cup with Mango and Mint Puree
• Basil Infused Goat Cheese on Toasted Crostini Garnished with Toasted Pine Nuts

Preset Salad

• Baby Spring Greens, Grilled Baby golden and Red Beets, Tri Colored Baby Carrots, Baby Artichokes and French Goat Cheese Drizzled with White Truffle Oil Vinaigrette

Served Entree

• Braised Boneless Beef Short ribs on Potato Gratin Served with Fall Squash Topped with a Red Wine Reduction Sauce
• Seared Pesto Halibut atop Rose Fingerling Potatoes, Topped with Corn Salsa and Drizzled with Basil Oil
• >VEG< Grilled Marinated Portobello Mushrooms Topped with A Corn Salsa and Drizzled with Basil Oil
• Artisanal Breads and Whipped Butter on each table

Dessert and Coffee Service

• Fresh Fruit Tart Drizzled with Vanilla Crème Auglaize
• Peet's Regular and Decaf Coffee and Hot Tea Service

Beverage

• Premium Beer, Wine and Mudslide "Martini"
• Sparkling and Still Water
• Sparkling Lemonade