Menu A

• Caesar Salad with Shredded Parmesan & Homemade Croutons
• Butternut Squash Soup
• Seared Chicken Breast in Apple & White Wine Sauce
• Medallions of Pork Tenderloin in a Marsala Sauce
• Potato & Wild Mushroom Gratin
• Citrus-Scented Jasmine Rice
• Green Bean Saute with Julienned Red & Yellow Peppers
• Strawberry Swirl Cheesecake Bars

Menu B

• Mixed Greens Salad with Plum Tomato Slices & Parmesan Croutons in a Tomato-Balsamic Vinaigrette
• Red-Eye Shrimp and Cheese Grits…Shrimp sautéed with Country Ham and Mushrooms served over Cheese Grits
• Roasted Corn Salsa served with Jalapeno Corn Bread Triangles
• Butter Pound Cake served with Fresh Strawberries & Whipped Cream

Menu C – Luau Dinner

• Butlered Hors d’oeuvre
• Coconut Shrimp with Pineapple Orange Dipping Sauce
• Roasted Pork Served with Spicy Pineapple Chutney and Gingered Onion Marmalade
• Halibut Poached in Citrus Essence served with Mango & Scotch Bonnet Mojo in a Bed of Jicama & Carrot Slaw
• Confetti Rice
• Stir Fried Vegetable Medley
• Tropical and Seasonal Fruit Display presented with Assorted Dips