Hors D’Oeuvres

• Bruschetta with Roasted Red Pepper and French Goat Cheese drizzled with an Infused Extra Virgin Olive Oil
• Fried Wontons served with Marinated Chicken and an Avocado Mousse
• Crostini lightly toasted with French Brie and Raspberry Compote

Buffet

Salad Choices

• Baby Greens tossed with Fresh Strawberries, Mandarin Oranges, Grapes,
• Gorgonzola and Sweetened Pecans
• Traditional Caesar Salad with House Made Croutons
• Caprese Salad with Seasonal Tomatoes, Buffalo Mozzarella and Fresh Basil
• Julienned Vegetables with Chopped Lettuce tossed in a Honey-Ginger Dressing

Entrée Choices

• Pecan Crusted Salmon with Creamy Spinach
• Mayport Shrimp Creole served with Rice in Martini Glasses
• Thai Influenced Shrimp Curry with Sticky Rice
• Pistachio Crusted White Fish ladled with a Sun-dried Tomato Cream
• Pork Medallions deglazed with an Apple Liqueur with a Wild Mushroom Sauce
• Greek Seasoned Pork Tenderloin with a Mushroom-Hunter Gravy
• Caribbean Curred Beef Tenderloins with a "Little Kick"
• Chicken Roulades stuffed with Sun-dried Tomatoes and Borsin Cheese
• Grilled Marinated Beef Tenderloin with Au Jus
• Chicken Breast with a Sherry-Peach Glaze
• Low Country Shrimp Skewers with country ham drizzled with a Sweetened Bourbon Glaze

Desserts

• Chocolate Upside Down Cake
• Madagascar Vanilla Bean Creme Brulee
• Fresh Berries with Warm Sherry Sabayon
• Peach and White Chocolate Bread Pudding with Cream Anglais
• Chocolate Mousse Cake with Crème Anglais and Fresh Berries