BREAKFAST Samples
|
All served with assorted juices, coffee, espresso, tea, fresh seasonal fruit, assorted yogurts and cereal.
|
|
Ham, cheese, tomato and mushroom omelet served with hash browns and croissants.
|
|
Eggs Benedict: Toasted English muffin topped with Canadian bacon, poached eggs and Hollandaise sauce.
|
LUNCH Samples
|
Grouper fillet sauteed with shallots, white wine and capers. Served with rice and fresh seasonal vegetables.
|
|
Salad Nicoise: Grilled tuna, roasted potatoes, green beans, hard boiled eggs served on a bed of mixed greens with creamy garlic vinaigrette.
|
AFTERNOON SNACK Samples
|
Assorted international cheeses with French baguette and fresh seasonal fruit.
|
|
Fresh vegetable platter with assorted dipping sauces and artichhoke and spinach dip with toasted pita bread.
|
HORS d'OEUVRE Samples
|
Herbs de Provence coated sausages, olives, assorted nuts and chips.
|
|
Smoked salmon and assorted pates served with baquette croutons.
|
APPETIZER Samples
|
Wilted spinach salad with grated Parmesan cheese, mushrooms and a hot bacon dressing.
|
|
Bay shrimp and avocado mousse cocktail.
|
DINNER Samples
|
Grilled prime rib for two served with bearnaise sauce, baked potato and steamed broccoli.
|
|
Thyme crusted rack of lamb served with garlic green beans and potatoes au gratin.
|
DESSERT Samples
|
Chocolate Mousse
|
|
Strawberry Cheesecake
|
|
Includes all beverages including juice, sodas, wine, beer and spirits.
|