Passed Hors D'oeuvres
Churrasco Steak served with Chimichurri Sauce
Crisp Shitake topped with Spinach
Tea Smoked Duck served with
Sweet Chili Dipping Sauce
Chicken Maki served with Chili Dipping Sauce
Trio of Sate Chicken, Beef, and Lamb
served with Peanut Dipping Sauce
Clay Pot Grouper served with Fig and Rose Jam

Carving Station
Herb Grilled Tenderloin of Beef
Honey Cured Carolina Turkey Breast
Dijon Crusted Rack of Lamb
served with Rosemary Demi, English Mint Sauce,
Cranberry Relish, Assorted Mustards,
Luger Steak Sauce, Horseradish Cream,
Popovers and Roasted Garlic Mashed Potatoes

Italian Station
Linguini with White Clam Sauce,
Gemelli Arrabiatta, Butternut Squash Risotto,
Broccoli Rabe, Specialty Breads, and Dipping Oils

Dessert Station
Assorted Passed Miniatures