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Entrées

Grilled Sword Fish: drizzled with a raspberry reduction and smothered in a mango chutney.
Beef Tenderloin: Grilled and basted with a blackberry bourbon glaze.
Phyllo wrapped Salmon: with Thyme and Lemmon drizzled with a Citrus Beurre Blanc Seared Sea Scallops with a Mango Cilantro Citrus Sauce
Black Sesame Seared Tuna: with Fig and Ginger Chutney Roasted Duck with a Mushroom Sage Demi glace Stuffed Calamari with Blue Crab, Spinach and an Orange Thyme Demi

Salads

Swiss Chard: stuffed with mushrooms, eggplant, onions, pine nuts, gorgonzola cheese and patty pans; steamed and topped with a walnut dressing.
Aegean Salad: baby field greens tossed with Greek olives, feta cheese, marinated cucumbers, red onion and artichoke hearts; with a lemon thyme vinaigrette.
Mix Greens: with Pears, Romano, Onions and Cilantro Lime Dressing.
Mid-Summer Salad: Red Leaf Lettuce tossed with Grapes, Oranges and Grapefruit; topped with Blueberry Vinaigrette.

Hors D’oevres

Mini Venetian Strudel: Roasted Vegetables with Herbs and wrapped in Phyllo.
Apricot Chutney: and Blue Cheese cradled in Endive.
Shrimp: wrapped in Goat Cheese and Basil.
Pumpernickel Crisp: with Cream Cheese, Salmon and Cucumber.
Steamed Artichoke: with Tomato, Feta and bacon.
Pepper Seared Black Angus Filet: topped with Black Cherry Vinaigrette.
Pork and Scallion Dumplings: with Orange and Tamari Glaze.
Potato Crisps: with gorgonzola cheese and pistachio.