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Hors D’oeuvres
Baked Brie in Puff Pastry
filled with toasted pecans & brown sugar
with grapes, seasonal fruit & crackers
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Entrees
Grilled Salmon
with mango-roasted red pepper salsa
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Tomatillo Chicken
Chicken breasts stuffed with portobello mushroom
& provolone in a green chili-tomatillo sauce
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Salads
Orzo Salad
orzo pasta, cucumbers, red onions & tomatoes in a basil vinaigrette
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Mixed Green Salad
with a balsamic-maple syrup dressing
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Marinated Asparagus
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Assorted Desserts