Butlered Hors d’oeurves
Lump Crab Cakes with Remoulade Sauce
Baked Brie with Pecans and Brown Sugar on Crostini
Bourbon Glazed Beef Bites

Plated First Course
Soft Lettuces, Watercress, Belgium Endive, and Hearts of Palm
with Classic Vinaigrette

Buffet
Carving Station of Beef Tenderloin with Merlot Sauce

Chicken Sienna
Roulade of Chicken with Artichokes, Sundried Tomatoes, and Fontina Cheese
dressed in Champagne Sauce

Roasted Red Bliss Potatoes with Fresh Rosemary
Fresh Green Beans with Slivered Almonds

Artisan Breads and Rolls with Creamy Butter