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Hors D’oeuvres

Salads

Vegetable Side Dishes

Soups

Pastas, Risotto and Paella

Entrees

3-Course Menu Suggestions

Sandwiches

Cold Entree Platters

Desserts

Breakfast And Brunch


Cold Entree Platters


Herb Roasted Chicken
Oven roasted free range, organic chicken with thyme, rosemary, parsley, garlic, and olive oil

Grilled Free Range Chicken with mango chutney

Roast Leg of Lamb with home made redcurrant and mint relish

Orange Glazed Pork Loin Roast with home made mango chutney

Baked, Stuffed Pork Loin with apricot and prune compote

Honey Baked Ham with honey mustard

Rosemary Beef Rib Roast, horseradish cream

Whole poached salmon, cucumber-dill creme fraiche