Wild Orchid Café Cocktail Reception

Summer Reception I

Passed Appetizers: Potato and Onion Mini Cakes topped with Caviar and Sour Cream; Grilled Petite Lamb Chops with Garden Mint Relish
Buffet: Rosemary Grilled Pork Loin with Corn Cakes and Pineapple Catsup; Brown Sugar and Honey Glazed Chicken Sate Kabobs; Summer Grilled Vegetable Display featuring Peppers, Squash, and Onions. Eggplant, Portabello Mushrooms; Cous Cous Salad with Assorted Olives, Vegetables and Feta Cheese Dressing; Three Layered Pesto Torte; Gourmet International Cheese and Fruit Display garnished with Grapes and Strawberries and served with European Crackers and Flatbreads

Passed Appetizers: Petite Crab Balls with New Orleans Style Remoulade; Poached Asparagus wrapped with Procuitto Ham and Phyllo Pastry
Buffet: Fresh Poached Shrimp “Swimpey” with marinated vegetables and Fabulous Dressing; Marinated Grilled Five Peppercorn Beef Tenderloin with Homemade Rolls and Horseradish Cream; Caribbean Salmon Fillets with Grilled Pineapple and Green Peppers served with Mango Chutney; Tortellini tossed with Grilled Mediterranean Vegetables, Olives, and Artichokes with a light Basil Pesto Sauce; Three Layered Brie Torte garnished with Grapes and Strawberries and served with European Crackers and Flatbreads
Pick Up Desserts: End your Cocktail Reception with a Lavish selection of Pick up Style Brownies and Squares or something unique such as Freshly Baked Cookies passed on trays or a scoop of a favorite Ice Cream on a homemade Mini Waffle Cone!!