Menu
Appetizers passed upon arrival:
Chicken bites Wrapped in Bacon Stuffed with a Jalapeno
Cochinta (Pulled Pork) served atop a Tostada Chip with Cilantro Crème Fraiche
Spinach, Mushroom and Queso Fresco Empanadita with Avocado Aioli
Stations:
Jumbo Shrimp sautéed and topped with a Lemon Cream Sauce
Beef Tenderloin Anticuchos with a Chimmichurri Sauce
Three Cheese Stuffed Mushrooms
Twice Baked Potatoes with Cheddar, Bacon, Sour Cream and Green Onions
Potato, Greens and Goat Cheese Quesadilla with Mango Pico de Gallo
Baby spinach Salad with Dried Cranberries, Candied Pecans, Green Apples and Champagne Vinaigrette
Mini Chicken and Vegetable Skewers with a White Wine Dijon Sauce
Bowtie Pasta with Grilled Chicken, Artichoke Hearts. Sautéed Mushrooms in a White Wine Cream Sauce with Fresh basil, Parmesan and Tomatoes
Biscuits and Gravy Donated by C.H. Guenther and Son
Dessert:
Mini Crème Brulee, Chocolate Cheesecake, Champagne Cake with Almond Buttercream, English Almond Toffee, Mini Éclairs
Crepes Suzette and Cherries Jubilee with Fresh Whipped Cream
Appetizer Cheese Provided by:6:30 p.m.
Cowboys Dance Hall
210.334.2455




