Passed Hors D’Ouevres

	Mini Crab Cake with Crème Fraiche & Caviar
	Moroccan Lamb with Chutney
	Seared Tuna on Daikon with Wasabi Mustard Sauce
	Mini Quesadillas with Guacamole and Sour Cream
	Vegetable Spring Rolls with Soy Ginger Sauce
	Spinach Baskets

 Sit-Down Dinner

	Pan-Seared Chilean Sea Bass in a Lemon Citron Sauce
	Grilled Vegetables
	Roast Rosemary Potatoes
	Wild Field Greens and Endive with Balsamic Vinaigrette
	Fancy Dinner Rolls

Dessert

Raspberries, Strawberries and Blueberries

           with whipped cream

Brownies on Table