Passed Hors d'Oeuvres
Fried Green Tomatoes
topped with Lump Crab White Remoulade
Watermelon & Feta Skewers
drizzled with Green Goddess Dressing & garnished with Micro Arugula
Dinner Buffet
Grilled Salmon Filets
with Herbed Butter
Pecan-Crusted Chicken
with Strawberry Rhubarb Chutney
Arugula Salad
with Shaved Fennel, Parmesan, & Meyer Lemon Vinaigrette
Potatoes Dauphinoise
Scalloped Potatoes baked with Cream, Gruyere, & a hint of Nutmeg
Roasted Seasonal Vegetables
Artisan Rolls & Corn Muffins
with European Butter
