Winter Reception

Passed Hors d'oeuvres

• Potato Rosetti with Caviar and Creme Fraiche
• Curried Chicken Skewers with Mango Chutney
• Teriyaki Day Boat Scallops with Applewood Bacon
• Cremini Mushrooms with Pignoli Nuts, Baby Arugula and Sweet Peppers

Stationary Appetizers

• Swedish Meat Balls with Lingonberries
• Spicy Szechwan Chicken Wings with Scallions and Sesame Seeds
• Grilled Danish Baby Back Ribs with Chipotle Citrus BBQ Sauce

Buffeted Entrees

• Sliced Roast Filet of Beef Tenderloin with Port Garlic Sauce
• Grilled Alaskan King Salmon with Pinot Grigio and Fresh Herbs

Buffeted Sides

• Potato Gratin with Chevre
• Haricots Verts Almandine
• Glazed Baby Carrots with Maple Syrup