Hors d’oeuvres
Grilled Shrimp Cocktail
Chicken Satay
Caramelized Onion and Gruyere Tarts
Mini Crab Cakes with Lemon Caper Mayonnaise
Vegetable Maki Roll with Dipping Sauce
Soup
Summer Gazpacho
Salad
Baby Field Greens with Yellow Tear Drop Tomatoes,
Goat Cheese and Garden Herb Vinaigrette
Entrees
Choice of:
Tenderloin of Beef with Roasted Asparagus,
Warm Peanut Potato Salad and Garden Bronze Fennel
Salmon Niçoise
with French Beans, Heirloom Tomatoes
and Warm White Balsamic Dressing
Dessert
Plain Genoise Cake with Chocolate Ganache and a Layer of Dacquoise, with Fresh Raspberries and White Buttercream Frosting
