CORPORATE DINNER "A" (With three Chef's Choice Hors d'oeuvres) *** BEGINNINGS (Choose One Item) Island Salad with baby greens, shredded coconut, candied walnuts all tossed in a pineapple vinaigrette California En Salada with baby greens mixed with fete cheese, basil, roma plum tomatoes, red onions tossed in a balsamic vinaigrette Split Pea Soup *** THE MAIN COURSE (Choose one Vegetarian as an Option) Grilled Filet Mignon over a wild mushroom ragout topped with a green peppercorn cream sauce Baked Seabass with a pepper chili vinaigrette Rack of Lamb with a tomato mint marmalade *** ENDINGS (Choose one) Wine Mousse distinct flavor of Marsala wine, white chocolate and whip cream Chocolate Mousse Pyramid chocolate pyramid shell filled with luscious chocolate mousse Caramel Apple Cheesecake a sensational blend of apples, caramel and nuts *

CORPORATE DINNER "B" (With three Chef's Choice Hors d'oeuvres) *** BEGINNINGS (Choose One Item) Baby Hearts of Romaine drizzled with a tomato gorgonzola vinaigrette Spinach Salad baby spinach with crumbled bacon, red onions, fresh slice mushrooms tossed in a creamy poppyseed dressing Cream of Asparagus Soup *** THE MAIN COURSE (Choose One Vegetarian as an Option) House Baked Prime Rib seasoned and served with aus jus Chili Rubbed Atlantic Salmon with a pepper chili sauce Chicken Breast Stuffed with Artichokes and Roasted Red Peppers drizzled with a rich curry white wine chili sauce *** ENDINGS (Choose One) Grand Marnier Cake the fruit accent of orange spills out from this cake that is soaked in Grand Marnier liqueur Tiramisu thin chiffon soaked in coffee syrup and topped with fresh cream, cheese and Marsala Raspberry Truffle Cheesecake a unique blend of chocolate, raspberries and cream *

CORPORATE DINNER "C" (With three Chef's Choice Hors d'oeuvres) *** BEGINNINGS (Choose One Item) Wild Baby Greens, Watercress and Mache tossed in raspberry vinaigrette Baby Spinach tossed in a ginger sun-dried tomato vinaigrette Tomato Basil Soup *** THE MAIN EVENT (Choose One Vegetarian as an Option) Chicken Stiffed with Fete Cheese and Artichoke Hearts topped with a garlic cream sauce Tortellini with Prawns smothered in a sun-dried tomato, curry white cream sauce Top Sirloin served with a red wine demi-glaze *** ENDINGS (Choose One) Chocolate Mousse a delicate chocolate wafer crust filled with whipped chocolate mousse Cranberry Cheesecake a mixture of graham meal and cranberries April Tart a tart shell filled with fresh sliced apples *

CORPORATE MENU "D" (With three Chef's Choice Hors d'oeuvres) *** BEGINNINGS (Choose One Item) Field Greens with poppyseed balsamic vinaigrette Traditional Caesar Salad Cream of Broccoli Soup *** THE MAIN COURSE (Choose One Vegetarian as an Option) Marinated Medallions of Chicken Breast marinated in pineapple juice, cilantro, garlic and herd's. Topped off with a spicy tomato chutney Char-Grilled Tri-Tip marinated then grilled to perfection with a red wine sauce Chicken Picatta in a lemon caper white wine sauce *** ENDINGS (Choose One) Carrot Cake two layers of cake filled with pineapple, walnuts, mandarin oranges and robust spices Chocolate Mousse pure chocolate and whipped cream Tortedu Noir the richness of fudge is balanced between two layers of moist chocolate cake covered by chocolate crumbs *