Mediterranean Menu

Tray Passed Hors d’ oeuvres

Brie en’ Croute
Imported Wheel of Brie Topped with caramelized apples and walnuts
wrapped in puff Pastry and Baked to a Golden Brown

Grilled Moroccan Chicken Skewers
Turmeric and Cardamom Laced Marinade
served with a Mint Cucumber Yogurt Sauce

Wild Mushroom Tartlettes
Crisp Filo Mini shells filled with a Ragout of Portabello and Crimini Mushrooms

Belgian Endive Spears
Filled with Goat cheese Laced with Blue Cheese
Garnished with roasted Bosc Pear

Dinner Buffet

Whole Roasted Filet of Salmon
wrapped in red chard and palm leaves
Served with a Roma Tomato, caper and Basil Relish

Italian Eggplant Terrine
Layers of Mozzarella, Grilled Eggplant and Marinara
Baked to a Golden Brown

Chopped Greek Salad
Crisp Romaine, Tomato, Cucumber, Garbanzo Beans, red Onion, Black Olives
and Greek Feta cheese tossed in a cinnamon Vinaigrette

Fresh Seasonal Grilled Vegetables
Tossed with lemon and garlic

Kalamata Olive Bread and French Baguettes
Sweet Butter

Decaf French Roast
Condiments

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