Passed Hors D’oeuvres
Veal & Mozzarella “Meatballs” with Porcini Scented-Tomato Puree

Southwestern Chicken and Smoked Cheddar Quesadilla Drizzled with Avocado Lime Sour Cream garnished by Tomato Pico de Gallo

Homemade “Pigs in a Blanket” with Whole Grain Mustard Sauce

Stationary Hors D’oeuvres
Chilled Gulf Shrimp Cocktail Display offered with Traditional Cocktail Sauce, and Key Lime Mustard Sauce

Vegetable Crudités served with Roasted Pepper Vinaigrette, and Creamy Gorgonzola Dressing

Buffet

Salad
Caesar Salad with Garlic Croutons and Reggiano Parmesan

Carving Station
Grilled Marinated Filet Mignon offered with Shallot Jus, and Wine Watch Signature Steaks Sauce

Stationary Items
Herb Roasted Mahi Mahi offered with Lemon-Thyme Reduction

Herb Roasted Creamer Potatoes

Seasonal Vegetable Medley

Dessert
Assorted Petite Fours and Fresh Fruit & Berry Arrangement

Coffee Service