TASTING MENU 7/19
Passed Hors d'Oeuvres
HAZELNUT CHICKEN
with Mango Salsa
MINIATURE BAKED BRIE
with Raspberry in a Filo Nest
SHAVED SIRLOIN
on Crostini with Herbed Goat Cheese
SPICY SHRIMP
Served Chilled with a Creamy Avocado Dip
PULLED PORK CROSTINI
with Apple Slaw and a Sweet BBQ Drizzle
Dinner Buffet
LAVENDAR CAESAR SALAD
Herbed Caesar salad with House-Made Cornbread Croutons and Lavender Caesar Dressing
CRANBERRY GORGONZOLA SALAD
Mixed Green Salad with Gorgonzola, Spiced Pecans, Dried Cranberries in an Orange Ginger Vinaigrette
CHICKEN PICATTA
Sauteed Boneless Chicken Breast in a Lemon Caper Sauce
BONELESS BRAISED SHORT RIBS
NEW ENGLAND BAKED HADDOCK
CARAMELIZED ONION & CHEDDAR MASHED POTATOES
GRILLED VEGETABLE DISPLAY
Fresh Display of Grilled Asparagus, Zucchini, Summer Squash, Red Onions, Portobello Mushrooms, Sweet Red and Green Peppers, Salt, Pepper and Olive Oil
VEGETARIAN ENTREE
Sun-Dried Tomato Ravioli & White Wine Beurre Blanc Sauce
DESSERT
INDIVIDUAL JUMBO COOKIES
Peanut Butter Cup, Chocolate Chunk, & S'mores