Plated Meals

Passed Appetizers

(Pick three)
Fruited Chicken Salad in Pastry Shells
Country Ham Salad on Mini Biscuits
Fresh Atlantic Salmon Salad in Canapé Shells
Eggplant Relish on Bruschetta
Phyllo Cups with Brie and Seared Portabella Mushrooms
Tomato and Feta Pastry Tarts
Phyllo Cups filled with Artichoke and Spinach
Roasted New Potatoes filled with Boursin
Smoked Chicken on Croustades with Hot Pepper Jelly
Parmesan Asparagus Crisps

Menu One

Mixed Green Salad with Pears, Blueberries, Walnuts, Blue Cheese and a Dijon Thyme Vinaigrette
Grilled Pork Tenderloin Medallions with a Coriander Rub and Bourbon Molasses Glaze
Wild Rice and Sweet Onion Casserole
Southern Stir-Fry: green beans, squashes, peppers and red onions
Yeast Rolls

Menu Two

Field Greens Topped with a Citrus Garlic Salad
Whole Grain Mustard and Honey Encrusted Salmon
Dilled New Potatoes
Steamed Asparagus with Lemon Beurre Blanc
Yeast Rolls

Menu Three

Mixed Greens with Corn Relish, Pickled Beets, Okra and a Curried Honey Mustard Dressing
Southern Fried Chicken Breast Stuffed with Wild Rice and Pecan
served with a rosemary sauce
Corn Pudding with Roasted Coriander
Tarragon Green Beans
Yeast Rolls

Menu Four

Mixed Green with Pears, Walnuts, Blue Cheese and a Dijon Thyme Vinaigrette
Individual Beef Wellington with a Wild Mushroom Pate
Roasted Fingerling Potatoes
Grilled Asparagus
Fried Stuffed Roma Tomatoes
Yeast Rolls

Dessert Choices

(Pick one)
Bottom Crust Apple Pie with Whipped Cream
Lemon Curd and Berry Tarts
Decadent Chocolate Cake with Berry Sauce
Chocolate Cherry Bread Pudding with Vanilla Sauce