Sit - Down Dinner Reception
  
Hors D’Oeuvres - Passed
Miniature corn and chive madeleines with smoked salmon and a chive creme fraiche
Tenderloin of beef on toast rounds with a soy and scallion mayonnaise
Almond brie and pear phyllo purses
Chicken sate skewers with a spicy peanut dipping sauce
  
APPETIZER
Mesclun green salad with spiced pecans, Maytag blue cheese, roasted julienned red pepper, pears and a champagne shallot vinaigrette
  
ENTREE
Pan seared fillet of Chilean sea bass served with a tomato/fennel relish and basil and balsamic infused oils
Spring vegetable risotto cake with a red pepper coulis
Asparagus bundles with lemon and cracked black pepper
Rolls and butter
 
VEGETARIAN ALTERNATIVE
Layers of roasted garlic and thyme polenta with braised spinach, roasted wild mushrooms, a chunky tomato basil coulis and freshly shaved parmesan
  
DESSERT
Apricot basmati rice pudding with raspberry puree and a lemongrass/ginger creme anglaise
Traditional coffee and tea service