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Hors D’oeuvres


Vegetable Side Dishes


Pastas, Risotto and Paella


3-Course Menu Suggestions


Cold Entree Platters


Breakfast And Brunch

Cold Entree Platters

Herb Roasted Chicken
Oven roasted free range, organic chicken with thyme, rosemary, parsley, garlic, and olive oil

Grilled Free Range Chicken with mango chutney

Roast Leg of Lamb with home made redcurrant and mint relish

Orange Glazed Pork Loin Roast with home made mango chutney

Baked, Stuffed Pork Loin with apricot and prune compote

Honey Baked Ham with honey mustard

Rosemary Beef Rib Roast, horseradish cream

Whole poached salmon, cucumber-dill creme fraiche