Dinner Buffet #3 - First Course

Hors d’oeurves passed

Oriental flank steak on a skewer

Grilled shrimp in dijon and tarragon

Eggplant, pinenut, and mozzarella bruschetta

Dinner Menu

Mesclun greens with blood oranges, carmelized almonds, avocado Champagne vinaigrette

Chicken breast escalopes in a wild mushroom sauce

Seared salmon medallions with tomato-cucumber salsa

Basmati rice pilaf with peas, chives, carrots

Broccoli, cauliflower buds and zucchini coins

Assorted bread basket

Dessert Menu

Fresh fruit platter

Assorted french pastries

Decaf coffee