Passed Hors D'oeuvre

Oriental Duck Salad served on a Wonton

Grilled Chicken and Cranberry Relish with Crumbled Walnuts on Crostini

Endive spears with Bleu cheese mousse, cranberries and crumbled walnuts

Baby Field Greens with Roasted Pine Nuts topped with Citrus Vinagrette

Grilled Chicken New Orleans marinated in bourbon, served with peaches sauteed in cinnamon, allspice, and basil

Jamaican Mahi Mahi sauteed with fresh mango, papaya, pineapple, and orange liquor

Orange Scented Wild Rice

Sauteed Pencil Asparagus

Coffee and Tea Service