April 30, 2006

Engagement Party Menu

Appetizers

Mini Potato Pancakes
with apple cranberry

Thyme Flatbread
with smoked chicken, sun-dried tomatoes, olives & goat cheese

Pork Potsticker dumplings
with hoisin sauce served in Asian soup spoons

Coconut Shrimp Tempura
with mango curry sauce

Mini Maine Crabcakes
with ginger cream, hoisin mango and tomato salsa

Stationary Displays

Cheese & Fruit Tray
International and American boutique cheese with seasonal fresh fruit and an assortment of crackers and bread

Hot Dip Platter

A hot dip trio of spinach and parmesan, sun dried tomato and artichoke dip, pita chip, breadticks and breads

Assorted Skewer Platter

Skewered chicken with green chile pesto, skewered spicy beef with orange chipolte dipping sauce & skewered shrimp with coconut curry dipping sauce

Main Buffet Courses

Traditional Caeser salad
with hearts of romaine, shaved parmesan, focaccia croutons

Carved Sirloin
with horseradish cream, cabernet sauce & au jus

Grilled Chicken Breast
with olive-tomato relish

Penne Pasta with Chicken
portabella mushrooms, red sweet peppers, swiss chard and Madeira wine sauce

Served with:

Garlic Mashed Potatoes

Seasonal Grilled Vegetables

Rolls & Butter

Coffee, Tea

Desserts

Chocolate Mousse Cake
with buttercream frosting

Assorted European Pastries