Menu

(Catered by generous supporter: Tim Hopkins Catering)

Passed Hors D'oeuvres:

Artichoke Leek and Brie Tarts, Snow Peas Stuffed with Boursin Cheese, Roasted Beef Tenderloin with Ancho Chile Mayo on Crostini, Spring Lamb Lollipop Chops with Mint Chermoula, Maple Glazed Scallops Wrapped in Bacon, Asparagus Wrapped with Smoked Salmon 


Buffet Dinner:

Shaved Brussels Sprouts, Kale, and Radicchio with Sunflower Seeds, Dried Cranberries, and Poppy Seed Dressing 

Spring Greens with a Light Citrus Dressing 

Chicken Curry and Gluten Free Vegetable Curry with Assorted Toppings–Shaved Coconut, Raisins, Jalapeno Peppers, Cashews, Candied Pineapple, Mango, and Ginger 

Jasmine Rice 


Dessert:

Assorted Homemade Cookies and Brownies, as well as Coffee