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| Hors d'Oeuvres Passed Butler-style by Uniformed Wait Staff • Mini Maryland Crabcakes • Gravlax Canapes with Fennel • Spanikopita (spinach and cheese)
Buffet To be Draped in Exquisite Linens • Beef Tenderloin carved on Buffet served with Zippy Horseradish Sauce and Fresh Yeast Rolls • Stuffed Chicken Medallions filled with Spinach and Fontina Cheese and served with Light Marsala Wine Sauce • Hummus bi Tahini served with Sliced Cucumbers, Feta Cheese, Kalamata Olives and Syrian Flat Bread • Tortellini Pasta with Pesto and Parmesan Reggiano |
Walnuts and Raspberry Preserves, served with Carr's Crackers • Wild Duck Quesadillas with Mangoes and Hoisin Sauce • Seasonal Fruit Platter served with Crème Anglaise |
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| Website Services by Integrated MediaWorks - Content © 2008 - Rafeedie's Catering & Events | ||||||
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