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Dinner for the Board of Directors

Hors d’oeuvres

Caramelized Onion, Apple and Brie Puffs
A bite size taste of puff pastry topped with caramelized

onions, a hint of granny smith apple and brie 

Gorgonzola herb Toasts with Mango
A savory blend of herbs atop a toasted baguette

slice accompanied by a whisper of fresh mango 

Pizza with smoked Gouda, Basil and Garlic
Baked to crunchy and topped with infused olive oil 

Buffet

Pretzel Bread
Honey wheat rolls, crunchy french rolls and focaccia 

Salmon with Tropical Fruit Salsa
Marinated and grilled salmon sides

topped with a sweet and savory

Salsa
Filled with mango, papaya, star fruit and kiwi 

Couscous with Lemon
Light and fluffy couscous combined with fresh

lemon zest and juice studded with baby currants 

Roasted Vegetable Collection
Rows and rows of fresh roasted zucchini,

japanese eggplant, yellow s quash and grape

tomatoes carrot slices, asparagus spears

and fresh green beans artfully presented on a

bed of baby greens of the field, lightly

seasoned with a balsamic vinaigrette 

Greek Salad
Romaine, bibb and baby lettuces
surrounded by a medley of tomatoes, kalamata

olives, pepperocini carrot slivers, radishes,

cucumbers and feta cheese
blended with an oregano basil vinaigrette 

Dessert 

Frozen Lemon Mousse
A luscious blend of cream and lemon

studded with lemon zest
frozen into a cookie crust

and garnished with berries and whipping cream 

Ginger Loaf with Sautéed Pears
Moist and tender fresh ginger spice cake
topped with caramelized pears and brown sugar   

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