Hors d’Oeurves
Artisan cheese board filled with fresh fruit,
artichoke tapenade, mixed olives,
and fresh bread and water crackers
Petite crisp new potatoes twice baked
with white cheddar and chives
Chilled yellow tomato gazpacho shooters
topped with avocado
Grilled sweet sausage, braised in lager
served on crusty French baguette bites
with hot pepper relish and honey mustard
Dinner
Grilled Korean style BBQ Flank Steak
Grilled jerk marinated shrimp skewers
accompanied by three melon salad
Tamarind glazed lamb skewers
Asian noodle salad with crispy shitake mushrooms,
cabbage and sesame vinaigrette
Marinated cucumber and red onion salad
with creamy dill vinaigrette
Chick pea salad with parsley, lemon
and sun dried tomatoes
Dessert
Caramelized banana splits with vanilla ice cream,
rhubarb sauce, caramel sauce, toasted coconut