Cocktail Reception with Stationary Presentation
Pre-Dinner Cocktail Reception
Cold hors d'oeuvres, passed
Belgium Endive with Chevre and Sun-Dried Tomato
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Egg Frittata with Gouda, Mushroom and Tarragon
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California Rolls with Wasabi and Pickled Ginger
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Smoked Turkey Cornet with Orange Cranberry Cream Cheese
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Waldorf Chicken Tartlets
Hot hors d'oeuvres, passed
Satay Spiced Chicken Brochettes with Lemongrass and Peanut Glaze
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Salmon and Corn Cakes
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Roasted Garlic and Brie Phyllo Tatrlets
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Shrimp and Dill Bouchées
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Crisp Asparagus Straws
Interactive Stationary Presentation
Beef Tenderloin Carvery
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Roast Alberta Tenderloin of Beef coated with Russian Mustard and Cracked Black Pepper,
carved at the station and served in Miniature Croissants and Kaisers,
with Béarnaise Sauce, Spicy Tomato Salsa and Horseradish Mousseline
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