Buffet Dinner
 
PASSED HOR D'OEUVRES
Traditional Poached Shrimp with cocktail sauce
Wild Mushroom Beggar's Purse Moo-Shu Duck with Asian vegetables
Seared Tuna with bean and Swiss-chard ragout in an edible spoon
 
PASSED FIRST COURSE
‘Deconstructed' Micro-Caesar Salad with parmesan tuile in a Cosmo glass
 
BUFFET
Beef Tenderloin Bourguigonne Style with Port wine and wild mushrooms
Parmesan and Herb-Crusted Swordfish with Mediterranean salsa
Roasted Winter Vegetables
Chive Potato Cake
Assorted Crusty Breads and Rolls
 
PASSED DESSERT

Fruit-Shaped Sorbet