Chef Michael Kenney will pass

Three (3) Hors d’ Oeuvres

Two Stationary Hors d’ Oeuvre

Boston, Watercress and Radicchio Lettuces with White
Balsamic Vinaigrette, Garnished with  English Cucumbers.
Served with Buffalo Mozzarella and Tomatoes















Tenderloin of Beef with Wild Mushroom, Red Wine Demi Sauce

Parmesan and Rosemary Custard Potatoes with Parmesan

Bouquettiere of Seasonal Vegetables with Shallot and Herb
Butter

Assorted Rolls and Foccacia with Whipped Rosemary and
Sun Dried Tomato Butter


Dessert


Profiterole with Ricotta Torta and Chocolate Sauce
Sample Dinner Party
(215) 654-5369
(877) EZY - CHEF
prochef@prodigy.net