CHICKEN
PASSED HORS D’ OEUVRES
Filet Tip Skewers
scallion tied with lemon zest
accompanied with a warm bacon vinaigrette
Cucumber Cups
filled with a bay shrimp salad
Stuffed Mushrooms
filled with fresh pesto and pine nuts
Filo Triangles
filled with spinach and feta cheese
ON EACH TABLE
Artisan Breads
including san francisco sourdough
olive bread and walnut wine baguettes
displayed with sweet butter
SALAD COURSE
California Gourmet Greens
tossed in a balsamic vinaigrette
accented with pinot noir poached pears, sugared walnuts and feta cheese
garnished with a parmesan tile
MAIN ENTREE
South Pacific Marinated Chicken Breast
grilled with hawaiian pineapple and honey glazed ham
drizzled with a sweet mustard sauce
Distinctive Stuffed Potato
topped with homemade bacon bits
chives and orange zest
Farmers Market Mélange
rosemary scented batonettes
with a light garlic butter