SPRING

Hors d'oeuvres:
Smoked Salmon Deviled Eggs,
Tomato Goat Cheese & Prosciutto Tarts,
Crudite with Herb Dip

Entrée:
French Green Bean Salad with Goat Cheese,
Chicken & Forty Cloves of Garlic,
Moroccan Couscous

Dessert:
Coconut Macaroons

Hors d'oeuvres:
Carrot Soup Shooters,
Chicken with Satay Dip

Entrée:
Asian Inspired Salad with Ginger Sesame Dressing,
Asian Grilled Salmon,
Ginger Basmati Rice & Roasted Asparagus

Dessert:
Almond Cookies