Cocktail Menu

Butler-Passed Hors d’ oeuvres 
Jumbo Thai Shrimp Wrapped with Snow Peas
Parsnip and Sweet Potato Pancakes with Brie and Sauteed Apple
Southern Ham Biscuits with Honey Butter
Fresh Asparagus Wrapped with Prosciutto
Grilled Vegetable and Lime Cilantro Spoons
Herb Roasted Beef Tenderloin on Soft Baguettes with Dijon Cream and Chive
Belgian Endive with Curried Chicken Salad and Red Grapes
Crostini with Brillat Savarin and Golden Fig Compote

Chocolate Raspberry Brownies
Tartlets with Pastry Cream and Fresh Berries