Passed Hors D'oeuvres
Potato Cups filled with Crème Fraiche, Smoked Salmon and Dill Sprig
Skewer of Grilled Melon and Parmesan Cheese
Lemon and Artichoke Mousse on an Artichoke Leaf with Mini Cracker
Salad
Spinach, Grapefruit and Parmesan Cheese Salad with Lavash Bread Sticks
Entrée Your Choice of:
Grilled Beef Tenderloin with Chimichurri Sauce
Slow Roasted Salmon with Remoulade Sauce
Porcini Mushroom Beggars Purse
To be served with each entrée –
Peruvian Purple and White Potato Fans
Asparagus or Chinese Long Beans
Desserts
Cream Puffs filled with Ginger, Strawberry, and Green Tee Pastry Creams
Coconut Crisps
Lemon Jelly Roll Cake
Pocky Sticks
Dark Chocolate and Peanut Bar
Coconut Twinkie Cupcake with Lemon Filling
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