Hors d’ouevres
- Ale battered shrimp with tartar sauce
- Wild mushroom and fontina bruschetta
- Crab wonton with plum mustard sauce
- Vegetable spring rolls with spicy peanut sauce
- Teriyaki chicken skewers with grilled pineapple
Salads
- Butter leaf lettuce with avocado, honey roasted pistachios, dried cranberries and sherry vinaigrette
- Baby spinach with dried cherries, candied walnuts, gorgonzola and walnut vinaigrette
- Oven roasted asparagus with tri-colored cherry tomatoes
- Marinated tomato and fresh mozzarella
Entrees
- Pecan crusted tenderloin of beef with demiglace
- Herb marinated mahi mahi with oven dried tomato vinaigrette
- Oven roasted asparagus with tri-colored cherry tomatoes
- Hickory smoked tri tip and baby back ribs with honey barbecue sauce from the grill
Side dishes
- Scalloped potatoes with gruyere
- Chicken and apple sausages
- Hreb roasted vegetables
- Steamed summer vegetables
Desserts
- Freshed baked assorted cookies
- Apple an dcaramel strudel with vanilla bean ice cream
- Seasonal fruit and berries
- Strawberry shortcake
