Buffet Dinner Reception

Hors D’Oeuvres - Passed
Chive ginger crepes with hoisin sauce and roasted marinated duck
Coconut lime shrimp with peanut sauce
Black eyed pea cakes with salsa and jalapeno sour cream
Artichoke beignets with bernaise sauce
Phyllo baskets with pear, almond and brie

Frisee salad with roquefort croutons, roasted red peppers and a Caesar vinaigrette
Peppercorn encrusted roasted tenderloin of beef with a Jack Daniels reduction
Roasted potatoes with rosemary
Moroccan vegetable chili
Sauté of julienned zucchini, red and yellow pepper, summer squash and carrots
Assorted bread basket with butter

Puff pastry with assorted berries and a grand marnier sabayon
Traditional coffee and tea service