Butler Hors d’ Oeuvres as Guests Arrive to include:

Herb Roasted Lamb Loins on Risotto Pancakes with Roasted Pepper Rouille
Shrimp Francaise Skewers with Prosciutto, Caper and Sun Dried Tomato Aioli
Seared Yellow Fin Tuna in Crisp Rice Paper with Pineapple and Gin Compote
Smoked Chicken Canapés with Vermont Cheddar and Tarragon












First Course

Tomato and Three Cheese Tart with Fresh Basil
Fresh Tomato Chutney atop All Butter Puff Pastry, Goat Cheese and Pesto Mousse, Buffalo
Mozzarella and Shaved Parmesan. Finished with Balsamic and
Extra Virgin Olive Oil










Second Course
Mesulan with Sherry and Citrus Vinaigrette
Napa Valley Greens from the Sonoma Valley mixed with Local Lettuces, Red and Yellow
Tomatoes and English Cucumbers. Tossed with Vinaigrette and Fried Shallots







Third Course – Choice of

Roasted Tenderloin of Beef with Exotic Mushroom and Truffle Duxelle,
Cabernet Demi Glacé
OR
Grilled Swordfish with Mango Chutney, Cilantro and Mint Rub
Each Entrée is served with Tourne Potatoes and Fresh Vegetable Basket in a Fennel Boat

Dessert
Espresso Cheese Cake served with Kahlua Cream and Chocolate Sauce
Fantasy Dinner Menu
(215) 654- 5369
(877) EZY - CHEF
prochef@prodigy.net