Butlered Hors d’oeuvres
Tuna Tartare
served on a Ceramic Oriental Soup Spoon
Caramelized Onion & Roasted Mushroom Crostini
with Boursin Cheese
Maryland Crab Cakes
with Cajun Tartar Sauce
Petite Beef Wellington
Sirloin Empanadas
with Raisins & Cracked Green Olives
1st Course
Choice of:
Butternut Squash Soup Shooters
with Toasted Pistachio Garnish
-or-
Frisee & Belgian Endive Salad
with Heirloom Naval Orange Segments &
Organic Honey Citrus Vinaigrette
Hel’s Specialty Bread Basket
Includes: Braided Tomato Basil Bread, Crusty Sourdough Bread, Italian Herb & Parmesan Bread, Olive Loaf, Raisin Pumpernickel, Focaccia & Sunflower Crisps
Entrée
Fresh Halibut Fillet
Hel’s Thai Marinade with Scallions & Garlic
then grilled over hardwood coals
Tender & Nutty Pure Minnesota Wild Rice
with a touch of Sautéed Red Peppers & Sweet Shallots
Orange Glazed Carrots & Sugar Snap Peas
-or-
7 oz Center Cut Filet of Beef Tenderloin
grilled to perfection & served with Peppercorn Madeira Sauce
Parmesan Potato Galette
Thinly Sliced Yukon Gold Potatoes
layered with Parmesan Cheese, Cream & Butter
Fresh Asparagus
oven roasted with a touch of Extra Virgin Olive Oil
then lightly topped with a Gremolata of Lemon Zest,
Fresh Garlic & Flat Italian Parsley
Cheese Course
Individual Plates of Artisanal Cheeses
with Fresh & Dried Fruits, Nuts & Figs
Dessert
A Selection of
Strawberries, Raspberries & Fresh Seasonal Berries
served in a Pedestal Bowl accompanied by Romanoff Sauce,
Grand Marnier Whipped Cream & Brown Sugar
with Cookie Twist garnish
Fair Trade Certified Shade Grown Organic
Regular & Decaffeinated Coffee
accompanied by Cream, Sugar & Equal,
Chocolate Shavings & Sweet Whipped Cream