| To Start |
Appetizers
Vegetarian Crudités and Creamy Herb Dip served at the Bar
Hors D'oeuvres
Vegetarian Canapés
Smoked Salmon Roulade
Bruschetta Primavera
Prosciutto, Mozzarella and Baby Spinach Canapés |
| |
Assorted Freshly Baked Rolls and Whipped Butter
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| The Salad |
Three-Leaf Salad of Romaine, Radicchio and Iceberg garnished with Daikon,
Julienne Carrots, diced Tomatoes, topped with a Creamy Parmesan Dressing
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| Entrée |
Roasted Chicken Breast Supreme with Creamy Tarragon Sauce
Savory Rice Pilaf Garnished with Assorted Vegetables
Maple Glazed Baby Carrots and Asparagus
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| Dessert |
Chocolate Tartufo with chocolate sauce and
garnished with fresh berries
Fresh Brewed Columbian Coffee
Selection of Teas
*At the buffet
*Cash bar for all other beverages.
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