~ Dinner Buffet ~

~ Hors D'oeuvres ~

Miniature Crab Cakes with Chipotle Remoulade
Baked Brie Filo Flower with Cranberry Chutney
Spicy Chicken Nacho Bites with Tomato-Peanut Salsa
Sausage and Sweet Red Pepper Stuffed Mushrooms
Honey Mustard Scallops with Peppered Bacon

~ Served Salad ~

Spinach & Romaine Hearts with Dijon-Blue Cheese Dressing
Honey Herb Rolls, Multi-Grain Baguettes and Sweet Butter

~ Fall Dinner Buffet ~

Peppercorn Crusted Roast Tenderloin of Beef au Jus
Shrimp Alfredo with Snow Peas & Apples
Double Potato Gratin with Gingersnap Crust
Broccoli with Toasted Hazelnuts and Bacon
Spaghetti Squash with Tomato-Basil Concasse
Mushroom Ravioli with Winter Herb Pesto

~ Dessert ~

Celebration Cake