Copyright 2010 Gregory's Creative Cuisine

~ Passed Hors d’oeuvres ~
Herb toast with brie, beef tenderloin and red Roquefort
Blini with smoked salmon, creme fraiche and caviar
Strawberry shrimp (house favorite)

~ Dinner Buffet ~
Herb rolls, sour dough, crostini, bread sticks
Rosemary roasted leg of lamb
Hickory Smoked Pork Loin,
Pepper roasted beef tenderloin
Molasses grilled duck breast
horseradish cream, creamed dates with port, wild mushroom ragout,
blueberry  chutney mustard

Roasted red potatoes with cognac and smoked onions
Field greens with pear, walnut and Gorgonzola with citrus vinaigrette
Seared corn cakes with sweet bar-b-q sauce
Seasonal vegetables grilled over hickory
Brie baked in pastry with glazed pine nuts and peaches
marinated olives, cornichons, garlic infused tomatoes

Chocolate and raspberry tart with Amaretto
Mini creme brulee



$34.95 per guest