Cocktail and Dessert Reception
  
Hors D’Oeuvres - Stationary
Brie en croute topped with caramelized cranberries and candied ginger served with assorted crackers and French bread
Savory cheesecake topped with apples and walnuts
served with assorted crackers and garlic toasts
Assorted fruit platters with a candied ginger creme fraiche
Crudite with a browned shallot/basil mayonnaise dipping sauce
Veal pate with mustard, cornichons and assorted crackers and French bread
  
Hors D’Oeuvres - Passed
Carrot, apple and butternut squash fritters with a maple pecan creme fraiche
Shrimp marinated in lemon and lime juice and rind with chives, chilies and julienned red peppers
Miniature toast cups with pear, orange, pine nuts and parsley, topped with stilton cheese and baked
Rosemary and white wine chicken skewers served with a spicy tomato dipping sauce
Smoked salmon and feta phyllo triangles
  
Carving station
Roasted tenderloin of beef and boneless breast of turkey - served with assorted rolls, chutney, mustard and mayonnaise
  
Dessert buffet
Miniature pumpkin and walnut cheesecakes
Apple crisp tostadas with applejack creme anglaise
Assorted cookies
Lemon mascarpone tartlets with fresh raspberries
Chocolate cakelets with mocha buttercream, topped with chocolate ganache and praline
Creme brulee tartlets
Traditional coffee and tea service