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  • DCL Complimentary Reception Offerings - Updated 4-13

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    ionut barea
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    The document describes a complimentary reception menu including choices of 5 hors d'oeuvres - 3 cold and 2 hot. It lists the cold hors d'oeuvres options like smoked salmon, asparagus and prosciutto, and shrimp ceviche. The hot options include mini quiche, chicken quesadillas, spinach and feta phyllo wraps, and vegetable spring rolls. It also details the premium bar offerings of various liquors, wines, and beers. Sides include a fruit platter, vegetable platter, and crudités.

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    DCL Complimentary Reception Offerings - updated 4-13

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    The document describes a complimentary reception menu including choices of 5 hors d'oeuvres - 3 cold and 2 hot. It lists the cold hors d'oeuvres options like smoked salmon, asparagus and prosciutto, and shrimp ceviche. The hot options include mini quiche, chicken quesadillas, spinach and feta phyllo wraps, and vegetable spring rolls. It also details the premium bar offerings of various liquors, wines, and beers. Sides include a fruit platter, vegetable platter, and crudités.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
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    4 views1 page

    DCL Complimentary Reception Offerings - Updated 4-13

    Uploaded by

    ionut barea
    The document describes a complimentary reception menu including choices of 5 hors d'oeuvres - 3 cold and 2 hot. It lists the cold hors d'oeuvres options like smoked salmon, asparagus and prosciutto, and shrimp ceviche. The hot options include mini quiche, chicken quesadillas, spinach and feta phyllo wraps, and vegetable spring rolls. It also details the premium bar offerings of various liquors, wines, and beers. Sides include a fruit platter, vegetable platter, and crudités.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
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    Complimentary Reception

    Choice of up to 5 items 3 cold and 2 hot (average of 5 pieces per person)

    Cold Hors D ‘Oeuvres Hot Hors D ‘Oeuvres

    Smoked Salmon garnished with Dill Cream Cheese Assorted Mini Quiche
    Asparagus and Prosciutto on Sun-dried Tomato Tapenade Chicken Quesadillas with Charred Tomato Sauce
    Shrimp Ceviche Spinach and Feta cheese Wrapped in Phyllo Dough
    Roast Beef with grainy Mustard drizzle Vegetable Spring Rolls with sweet Chile Sauce
    Brie on Crostini with Raspberry and Candied Pecans Wine-ripe Tomatoes with Roasted Garlic and Buffalo Mozzarella
    Balsamic Marinated Portobello Mushroom and Blue Cheese Wedges Mozzarella sticks
    Mini Pizza

    Premium Bar
    Passed Cocktails, Beer & Wine.
    Vodka: Absolut, Smirnoff ~ Rum: Bacardi, Captain Morgan, Parrot Bay ~ Gin: Beefeater, Tangueray ~ Whiskey/Bourbon: Canadian Club,
    Seagrams VO, Jack Daniel ~ Tequila: Cuervo Gold ~ Cognac: Courvoisier VS, Hennessy VS ~ Wines: White/Santa Carolina Chardonnay
    Red/Santa Carolina Merlot & Brancott Pinot Noir; Blush/Beringer White Zinfandel ~ Beer: Budweiser, Bud Light, Corona, Heineken,
    Michelob Ultra, Samuel Adams, Newcastle Brown

    Fruit Platter

    Assorted Garden Vegetable Platter ~ Crudités

    Chef’s Selection

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