It was a nice combination for a 50th wedding anniversary:
HORS D'OEUVRES:
A Trio of Tapenades; black olive, green olive and balsamic red pepper, served with Toast
Spicy Garlic Shrimp
Asparagus tips wrapped in prosciutto, with mustard dipping sauce
Country Paté with Dijon mustard and cornichons
Vegetable Platter with Rouille (red garlic sauce) and fresh herb ranch dip
Assorted Imported Cheeses and Olives with homemade fig and walnut breads
bUFFET:
Sorrel and Onion Tart
Beef Brisket Sandwiches with spicy mayonnaise and Asian cole slaw
Salmon Rillettes Finger Sandwiches (a creamy blend of both fresh and smoked salmon)
Orange and Avocado Salad with endive, radicchio, toasted pine nuts and orange-walnut dressing
DESSERT:
Queen of Sheba (Julia Child's rich chocolate almond cake) served with vanilla-rum custard sauce
Ginger Almond Wafers
Lemon Bars
Chocolate Grand-Marnier Truffles
HORS D'OEUVRES:
A Trio of Tapenades; black olive, green olive and balsamic red pepper, served with Toast
Spicy Garlic Shrimp
Asparagus tips wrapped in prosciutto, with mustard dipping sauce
Country Paté with Dijon mustard and cornichons
Vegetable Platter with Rouille (red garlic sauce) and fresh herb ranch dip
Assorted Imported Cheeses and Olives with homemade fig and walnut breads
bUFFET:
Sorrel and Onion Tart
Beef Brisket Sandwiches with spicy mayonnaise and Asian cole slaw
Salmon Rillettes Finger Sandwiches (a creamy blend of both fresh and smoked salmon)
Orange and Avocado Salad with endive, radicchio, toasted pine nuts and orange-walnut dressing
DESSERT:
Queen of Sheba (Julia Child's rich chocolate almond cake) served with vanilla-rum custard sauce
Ginger Almond Wafers
Lemon Bars
Chocolate Grand-Marnier Truffles