Cocktail & Dinner

Hors d’Oeuvres

• Pastries with Spinach and Feta
• Spring Garden Rolls
• Dill Crepes with Smoked Salmon Capers & Red Onion

Dinner Buffet

• Grilled Honey and Chipotle Marinated Flank Steak
• Whole Poached Salmon with Cucumber Scales
• Served with Lemon Dill Sauce
• Super Romaine Salad with Radishes, Cucumbers, Tomato, Spring Onion and Blue Cheese
• Couscous Salad with Arugula, Scallion, Lemon Zest and Lemon Dressing
• Fresh Asparagus with Edible Flowers and Dill Dijon Dressing

Dessert

• Strawberry Shortcake

Beverages

• Celestial Seasonings Ice Teas
• Coffee

Personnel

• 2 Staff Supervisors
• 12 Staff Attendants