Dinner Buffet #2 - First Course

Hors d'oeurves passed

Toasted mushroom and chive sandwiches

Apple pear and cheese tray

Chicken, avocado and tortilla roll ups

Dinner Menu

Salmon in a mushroom crust, port wine sauce

Grilled flank steak, roasted pepper, basil, artichoke ragout

Hearts of romaine roasted pears, blue cheese, watercress, and walnut vinaigrette

Butternut squash ravioli sage butter sauce

Roasted root vegetables

Assorted bread basket

Dessert Menu

White chocolate gateau dark chocolate mousse, vanilla bean sauce

Almond hazelnut apple tart with stewed raspberries in lemon zest

Decaf coffee