Saturday July 19th, 2008
160 people
4:30-6:30
Passed Hor'doeuvre
Anjou pear on round toasts topped with gorgonzola
Crab cakes with roasted red pepper remoulade
Mini beef Wellington with a horseradish crème fresh
Lobster and avocado fresh spring rolls rolled with crunchy vegetables
Caramelized onion, goat cheese, and spinach quesadillas
Rosemary and Garlic marinated lamb, sliced thin and served on a round tortilla with hummus and home-made basil pesto