Passed Hors'doeuvres and Cocktails
Apricots Stuffed with Black Forest Ham Mousse
Goat Cheese and Herb Stuffed Celery Hearts
Caviar Deviled Eggs
        With Peach Belini Cocktail
                 White Wine Sangria
                 Fresh Orange Juice Mimosas
Served Buffet
Salmon en Croute with Poached Egg & Chive Horseradish Hollandaise Sauce

Sundried Tomato Crepes with Wild Mushrooms and Sauteed Spinach

Hearts of Romaine, Radicchio and Watercress with Citrus,
Pecans and Goat Cheese

Watermelon, Purple Onion and Basil Salad

Almond Cranberry Petite Scones
Caramelized Pear Muffins

Raspberry and Lemon Trifle
Hazelnut Cappuccino Ice Cream Floats

Crabmeat Gazpacho with Sky Vodka
Grilled Chipotle BBQ Chicken Lollipops
Corriander and Lime Roasted Pork Loin Sandwiches
with Caramelized Onions and     
        Pineapple Pommery Mustard
Cajun Shrimp Skewers with Key Lime Sauce
Roasted Corn and Black Bean Salad
Spinach, Avocado, Orange and Jicama Salad 
with Papaya Cumin Dressing
Grilled Peppered Tomatoes with Basil, Queso Blanco and Limone

and something sweet …
Mojito Pineapple Upside-down Cake
Banana Chocolate Chip Baked Alaska 
Stawberry Rhubarb Hazelnut Shortcakes