HORS D'OEUVRES STATION Antipasto fire roasted red and yellow peppers, marinated mushrooms,
fresh mozzarella balls, eggplant involtini salad and italian sausages
BUTLERED HORS D'OEUVRES Melon wrapped with Proscuitto
Bruschetta on Crostini
Petite Crab Cakes
FIRST Grilled Vegetable Terrine over Caesar Salad with shaved pecorino
ENTRÉE PLATE 1 Truffle Oil Rubbed Boneless Cornish Game Hen with a chianti and balsamic vinegar glaze Wild Rice and Fig Timbale
Sauteed Asparagus with tomatoes and capers
ENTRÉE PLATE 2 Artisian Short Rib Cannelloni in a wild mushroom sauce
Fresh Tomato Coulis
Sauteed Broccolini with olive oil and garlic
DESSERT BUFFET Tira Misu
Gelato
Poached Pears in Barolo Wine
Biscotti with Chocolate
Figs Poached in Red Wine
