Passed Hors d’Oeuvres
"Caprese-Style" Fried Green Tomatoes
topped with Fresh Mozzarella & Basil Pesto, drizzled with Balsamic Reduction
Warm Spinach Artichoke Dip On Crostinis
Dinner Buffet
Grilled Beef Medallions
with Rosemary Aioli & Balsamic Cippolini Onion Jus
Stuffed Breast Of Chicken
with Wild Mushrooms, Fennel, & Fontina
Warm Penne Pasta
with Butternut Squash, Walnut-Sage Pesto, & Parmesan
Seasonal Roasted Vegetables
Classic Caesar Salad
with Housemade Croutons
