Butlered Hors d’oeuvres
Chorizo Stuffed Dates
wrapped in Cured Bacon
Mini Black Bean Quesadillas
with Goat Cheese & Mango Salsa
Coconut Chicken Medallions
served with Pineapple Ginger Sauce
Maryland Crab Cakes
with Cajun Tartar Sauce
1st Course
Midwestern Mesclun Salad
with Grilled Asparagus, Summer Square & Fresh Grilled Corn
tossed with Dried Cherries, Wisconsin Goat Cheese &
Balsamic Vinaigrette
Entrée
Duo Plate of
Petite Filet Mignon
with Red Wine bordelaise
Herb Grilled Salmon
with Cucumber Relish, Potato Gallette
and Asparagus and Cherry Tomatoes
Moroccan Cous Cous
a Medley of Fresh Sautéed Vegetables & Dried Fruits
combined with Cous Cous in a Curried Red Pepper Marinade
Dessert
Molten Chocolate Cake
with Fresh Driscoll Strawberries &
Grand Marnier Whipped Cream
topped with Powdered Sugar