Thursday we are catering for the Department of Fish at Wildlife at the Water Resource Center for 75 attendees – here’s their menu for the evening:
Heavy Hors d’oeuvres –
- Smoked salmon wraps with dill cream cheese, capers and red onion
- Rolled chicken pinwheels with spinach, sundried tomato service with sauce verde
- Roasted, sliced beef and pork loin, served chilled with ciabatta rolls, sliced baguette and whole grain mustard horseradish sauce and orange cranberry aioli
- Vegetarian California rolls (avocado, cucumber, sweet peppers and scallions) with pickled ginger, wasabi and soy sauce
- Anti pasti platter with roasted vegetables, marinated mushrooms, olives, artichoke hearts, peppers and Italian sliced cured meats
- Domestic and imported cheese presentation with fresh fruit, berries and crackers
- White bean and roasted garlic hummus with savory and sliced baguette
- Fresh vegetable crudités with lemon tarragon crème fraîche dip
- House baked cookies, raspberry bars and brownies
- Blackberry lemonade, coffee and decaf and water service
Should be fun!