Passed Hors D’oeuvres
brie & pear wrapped purses with raspberry chipotle sauce
reduced apple cider glazed chicken apple sausage & grape skewers with blue cheese fondue
bbq spiced baby back ribs
caramelized vidalia onion, shaved filet mignon, roasted garlic soufflés
Italian sushi, roasted portabella & pepper rolled into a risotto roll wrapped with prosciutto
First Course
fire roasted corn & crab chowder
or
spinach & frisee salad with pecans, bleu cheese, & citrus vinaigrette
Second Course
pan seared pork medallions with applejack brandy sauce, french green beans, yukon mash
or
seared fillet mignon with demi, grilled asparagus, yukon mash
or
herb & parmesan crusted chicken filets, topped with roasted garlic, basil, fire roasted grape tomatoes, with a side of herb infused virgin olive oil tossed with angle hair
Third Course
fondue station
melted ganache, seasonal berries, pretzels, & other taste treats