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Hors d'oeuvres: Mini Puff Pastry Shells filled with Stilton Blue Cheese with Walnuts & Dried Apricots; Cajun Shredded Pork Crepes with Queso Fresco and Chorizo Hollandaise; Rolled Phyllo Cigarettes filled with Red Peppers, Pinenuts, Spinach, and Ricotta Cheese
Salad: Mixed Greens with Dried Cranberries, Candied Walnuts, Feta Cheese & Red Onions in a Port Wine Raisin Vinaigrette
Entree: Roasted and Sliced Beef Sirloin with Brandy Peppercorn Sauce; Vegetarian Option: Bell Pepper filled with Roasted Eggplant & Artichoke Risotto finished with a Roasted Red Pepper Aioli
Side Dishes: Aged White Cheddar Whipped Potatoes; Green Beans Almondine
Dessert: Grilled Pineapple Cheesecake Martini with Graham Cracker Strudel & Caramel Rum Sauce

Comedy and Cuisine