Sarah & Douglas

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