Hors d’oeuvre Buffet

Beef Tenderloin with Wild Mushroom Sauce
marinated and grilled beef tenderloin sliced rare
accompanying wild mushroom red wine sauce

Salmon with Black Bean Salsa
Fresh salmon sides marinated

and grilled with a splash of cumin

served with Cilantro spiced

Black Bean Salsa

Sesame Almond Chicken Fillets
Baked in a crunchy crumb coating with almonds,

sesame seeds and chives served with a

side of jezebel dipping sauce

Olive and three Cheese Marinade
A zesty blend of lemon-herbed olive oils

bathing a combination of fresh mozzarella,

muenster and swiss surrounding chunks of

summer sausage and kalamata olives

served with wooden spears

Three Cheese Popovers
Feta, ricotta and parmesan cheeses

served in wonton wrappers

Black Bean Cakes with Guacamole and Lime Cream
A zesty combination of black beans and garlic

flavored with Jalapeno bits
Molded into a mini round, lightly

sautéed and topped with guacamole and lime cream

Mushroom and Brie Pastry Cups
A savory combination of mushrooms and

brandy blended with a hint of garlic

served in a light filo tartlet shell

and garnished w/ a melted slice of brie

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