Guests arrive:
We'll pass 3 hors d'oeuvres: Portobello and warm blue cheese in tartlets, Thai chicken with mint strips in tiny tartlets, Apricot chevre in Belgian endive leaf, are some of the choices.

Antipasto display of brie in pesto, port salut, herbed chevre, blue castello, assorted crackers, Sicilian eggplant caponata, artichoke dip in bread bowl, crudite of fresh vegetables with a roasted red pepper dip, strawberries and grapes.

Hors d'oeuvre griddle: Incredible crab cakes with lemon aioli, wild rice pancakes with creme fraiche, sun-dried tomato polenta towers with fresh pine nut pesto, and saffron risotto cakes with cranberry chutney.

Pasta bar: Penne pasta, farfalle pasta, fresh marinara, pesto, shrimp Capri mix, pine nuts, asiago, cracked pepper; all pasta dishes made to order.

Mixed Grill: Portobello mushrooms stuffed with bulgar wheat, herbed chicken with mango salsa, Eye of New York sirloin, sliced thin topped with cabernet demi glace, fire roasted new potatoes and great breads with sweet cream butter.