First Course
Tomato & Roasted Red Pepper Demitasse Soup
Second Course
Scottish Smoked Salmon Rounds
lemon butter, dill, cream cheese roset on wheat
Roast Beef Rectangles
lemon mayo & basil on pumpernickel
English Cucumber & Dill Squares
cream cheese, lemon juice on light white
Roast Turkey Triangles
cranberry chutney & greens on marble rye
Egg Salad Rounds
with chives on wheat
Imitation Crab Rounds
lemon zest mayo, bell peppers, celery
Open-Faced Asparagus
Arrayed on greens with soy aioli on wheat baguette
Open-Faced French Brie
Garnished with homemade cranberry chutney on wheat baguette
Third Course
Irish Raisin Scones
Served with fresh lemon curd, strawberry preserve & clotted cream
Fourth Course
Assortment of desserts
Petit Fours, Macarons, Three layer mousse cups of chocolate, French custard & pistachio butter