Butlered Hors d’oeurves
Smoked Salmon Canapés
Grilled Shrimp and Grit Cake with Cocktail Sauce
Belgian Endive Piped with Herb Cheese and
Mandarin Oranges

Placed Hors d’oeurves
Display of Artisan Cheeses and Fruit with Crackers

First Course
Choice of
Sweet Corn and Vegetable Chowder
Mixed Green Salad with Strawberries and Slivered Almonds
Dressed with a Champagne Vinaigrette

Main Course
Dual Entrée
Petite Filet Mignon Corbeta with Baby Portobella Mushrooms
and Port Wine Demi Glaze Sauce
Jumbo Lump Crab Cake with Remoulade Sauce

Potato Gratin

French Green Beans