Tray Passed Hors D' Oeuvres

Endive Spears with Roquefort and Toasted Walnuts

Grilled Lime Marinated Prawns

Goat Cheese and Beet Tartlets with Fresh Mint

Miniature Lobster Rolls with Butter Lettuce

Fresh Corn Cakes with Smoked Salmon and Crème Fraiche

Buffet Luncheon

Fresh Garden Greens with Julienne Vegetables
Green Goddess Dressing

Sliced Sweet and Sour Cucumber Salad with Dill and Spices
 
Grilled Yukon Potatoes Salad with Grainy Mustard and Vinegar Dressing with Fresh Herbs

Fennel, Endive and Cabbage Slaw

Spice-Rubbed Marinated Barbecue Chicken
With Corn and Red Pepper Relish

Grilled Skewered White Mexican Prawns with Fresh Lime and Garlic

Grilled Asparagus with Lemon Juice, Olive Oil and Shaved Parmesan

Kids’ Lunch Boxes
Wax Paper Wrapped Peanut Butter and Jelly Sandwiches
Small Bag of Chips
Baby Carrots with Ranch Dip
Giant Pink Dress Cookie
Cupcake and Sugar Cookie Decorating Station

Desserts

Cherry, Peach, Apple and Blueberry Pies with Fresh Whipped Cream