Sunday, October 17, 2004

Canapés & Tea Selection Menus


Baked Brie encased in pastry & topped with apple & brown sugar

Cheese Board - Assorted soft & firm cheeses

Crudités baskets with assorted dips

Beef tenderloin with marinated mushrooms & horseradish mayonnaise

Aumoniere of duck confit with cranberries & pear

Salmon Wrap with ginger crème fraiche

Classic Bruschetta with fresh basil & plum tomatoes
Bruschetta with grilled eggplant & roasted red bell peppers
Bruschetta with caramelized red onion & blue cheese

Polenta squares with sautéed mushrooms, goat cheese & tarragon
Polenta squares with crispy smoked bacon, caramelized onions & walnuts

Goat cheese with red wine fig compote served on a fried wonton

Spinach mousse with feta cheese & water chestnuts

Pear & Blue Cheese served on fresh herb Galettes

Shrimp & Avocado Springrolls
Duck & Tender Orange Springrolls

Crab & Cucumber Canapés with Lemon & Chives

Mushrooms in Garlic Sauce

Spinach & Artichoke Dip

White Bean Tonnato

Tea Selection Menu


Caesar Salad
Green Salad with trio of dressings & assorted toppings
Pasta Salad with Creamy Caesar Dressing or Ranch Dressing, Marinated Tomatoes & Avocado
Potato Salad
Classic Deviled Eggs


Guacamole with Chicken Breast
Cream Cheese & Cucumber
Smoked Salmon with Ginger Crème Fraiche

Egg Salad
Chicken Salad
Shrimp Salad

Roast Beef with Horseradish Cream
Herbed Goat Cheese
Country Ham on mini buttermilk biscuits


Fruit Salad
Ambrosia Salad


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