~ Passed Hors d’oeuvres ~

Endive with Orange & Pink Grapefruit Supremes
with Feta, Toasted Almonds, Mint and Mesquite Honey Vinaigrette

Chicken Shumai
with Arizona Citrus & Soy Vinaigrette

Red Tepary Bean Hummus on Pita Bits & Stuffed Sweet Red Pepper Boats with Lemon Zest

~ Dinner ~

Bouquet of Assorted Breadsticks

~ Soup ~

Chilled Roasted Golden Tomato and Garlic Gazpacho
with Cucumber & Dried Corn Relish, Avocado Purée, Chile Oil & Frizzled Tortillas

~ Entree ~

Grilled Filet of Beef with Sherried Blue Oyster Mushroom Bordelaise
Roasted Shrimp Vera Cruz
with Roasted Seasoned Baby Vegetables
and Hand Carved Red Potatoes with Fried Basil Leaf

~ Vegetarian Entree ~

Soyrizo Meatless Dumplings
Sweet Corn Salsa and Chile Crema
Roasted Seasoned Baby Vegetables
and Hand Carved Red Potatoes and Fried Basil Leaf

~ Dessert ~

~ Coffee & Tea Service ~

Lemon Mousse
or
Seasonal Berry Surprise
and Chef’s Dessert Platter with
Assorted Truffles, Lemon Squares, Death by Chocolate,
Canine Petit Fours, Cactus cupcakes and Canid cookies