Hors d'oeuvres

Franks in Brioche with 3 Mustards

Goat Cheese Stuffed New Potatoes with Sundried Tomatoes and Walnuts

Sauteed Forrest Mushrooms and Boursin in Phyllo

Roasted Pepper and Gorgonzola Bruchetta

Maryland Crab Cake with Smoked Jalapeno Aioli

Parmesan Crusted Artichoke with Pomodoro Sauce

Potato Pancake with Apple Mango Chutney

Steak House Beef Crostini

Appetizer

Saffron Marinated Gulf Shrimp with Grilled Pineapple, Micro Herb Salad and Blood Orange Reduction

Entrée

Duet of Herb Roasted Chicken Breast and Petite Filet, Truffle Mashed Potatoes and Seasonal Vegetable

Vegetarian Option

Grilled Vegetable and Portabello Napoleon, French Lentil Ragout, Roasted Pepper Coulis

Dessert

Decadent Chocolate Hazelnut Cake with Crème Anglaise and Fresh Berry