8
Hors d'oeuvres:
Pan Seared diver ScalloPS on the half Shell
Goat cheeSe Stuffed dateS with or without ProSciutto wraP
cherry tomato and freSh mozzarella caPreSe SkewerS
roaSted Butternut SquaSh SouP with toaSted PumPkin SeedS
salad:
field Green Salad with cucumBer, red onion, tomato and houSe croutonS
Served
with chamPaGne vinaiGrette
Main Course:
PiStachio cruSted SwordfiSh with lemonGraSS Bechamel,
with herB couScouS and SPaGhetti SquaSh
or filet
of tenderloin (6 oz.) with veal demi-Glace,
Sunchoke
root veGetaBle haSh and haricotS vert
or veGetarian oPtion
dessert Bar:
caramel aPPle cheeSecake
StrawBerry Shortcake trifle
GinGerBread cake with Brandied PlumS
*Gluten free oPtionS availaBle uPon requeSt
Menu
Vendors
venue: entertainMent:
auCtioneer: Frank Bratz, Shore Auction
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