Stationary
Fresh fruit display with strawberry pineapple skewers
Vegetable crudités basket with grilled flatbreads and hummus
Brie with spicy peach chutney with sliced French baguette

Passed Hors d’oeuvres
Sesame seared tuna in wonton cups with Asian pear-red pepper relish
Mini duck burgers topped with spicy Mongolian barbeque sauce
Crispy duck spring rolls with plum-ginger dipping sauce
Chicken, avocado, and black bean tostados
Goat cheese crostini with strawberries and balsamic reduction
Ratatouille stuffed cherry tomatoes topped with parmesan and basil
Crab cakes with red beet and horseradish remoulade sauce

Dinner Buffet
Mix of baby field greens with tart apple and goat cheese dressing
Heirloom tomato and fresh mozzarella salad with Bermuda onions and fresh basil
Roasted beet salad with spicy walnuts and crumbled Sprout creek goat cheese
Watermelon salad with fresh mint and feta cheese
Lobster Mac-n-Cheese
Citrus spiked grilled chicken with tropical fruit salsa
Summer succotash of corn, roasted red pepper, fingerling potatoes and edamame
Salmon two ways: Green tea and mandarin poached salmon with wasabi dill sauce
Pomegranate miso glazed salmon filet topped with tropical fruit salsa
( banana leaves in chaffer )
Chef carved Rib eye of beef with trio of sauces: roasted
poblano-corn salsa, tomatillo-chili relish, and
horseradish-cranberry sauce Assorted dinner rolls