Erik
Sous Chef
Well, I was told to keep things simple for this party:
- Vegetable Tray w/ a Herb Dipping sauce
- Fresh Fruit and Imported Cheeses, w/ Crackers
- Spinach and Artichoke Dip w/ Flatbread
- Cajun Shrimp Cocktail, w/Remolaude and Cocktail Sauces, and Lemon
- Petite Carved Beef Tenderloin sandwiches on Garlic Herb dinner rolls
- White Chocolate Mousse in a Champagne Flute with Raspberry Melba Sauce, and Garnished with Chocolate Shavings