Cocktail Reception

Hors d’Oeuvres

• Baby Jumbo Lump Crab Cakes with Remoulade Sauce
• Chester Cakes (Cheddar Cheese Pastry filled with Spicy Cheddar/Cream Cheese Filling)
• Dill Crepes with Smoked Salmon and Capers

Buffet

• Garlic and Rosemary Marinated Beef Tenderloin with Horseradish Sauce
  (Served with Baguette Rounds)

Dessert

• Baklavas
• Hazelnut Lemon Squares

Personnel

• 1 bartender
• 2 Staff Supervisors
• 2 Staff Attendants