Stationary Display

Selection of Imported and Domestic Cheeses, and Fresh Vegetables Crudités with Cusabi and Sweet Vidalia Onion Dressings, Garnished with Crackers, Fresh Fruits and Berries.

Passed Hors d'oeuvres

Fresh Shrimp Platter Oriental Meatballs with Sweet and Sour Glaze Thai Peanut Chicken Satay with Peanut Sauce Scallops Wrapped in Bacon Chicken Quesadillas Spanakopita Mini Quiche Lorraine Crispy Asparagus in Filo Stuffed Mushrooms with Crabmeat Tomato and Herb Bruschetta Teriyaki Beef Kabobs Fried Pork Dumplings

Salad (Served at Dinner Tables)

Romaine Salad with Mandarin Oranges, Grape Tomatoes, Cucumbers, Olives and Cheddar Cheese. Served with Balsamic Vinaigrette and Peppery Parmesan Dressings.

Entrée Buffet

• Roast Tenderloin of Beef with a Port Wine Reduction or Cabernet Reduction
• Sautéed Chicken Tenderloins with Choice of Two Sauces from our list of three: Peachtree Schnapps Dijon Mustard Sauce, Oranges Reduction with Orange Segments and Grand Marnier or finally our Marsala Cream Sauce with Julienne of Prosciutto Ham
  
• Grilled Salmon with Ginger Scallion Butter
  
• Cheese Manicotti with Marinara Sauce
  
• Mashed Potatoes with Roasted Garlic and Caramelized Onion
  
• Green Beans Almondine