• Hand Passed Hors D'oeuvre
• Poached Shrimp on Cucumber
• Marinated Flank with Dijon Mayo
• Boursin Cheese Mousse on Roma Tomatoes
• Gettysvue Gourmet Salad
• Balsamic Vinaigrette and Gorgonzola Blue Cheese
• Petite Baguettes and Garlic Herb Butter
• Petite Bacon Wrapped Filet Mignon
• North Atlantic Salmon
• Steamed Pencil Asparagus
• Roasted Garlic Whipped Potatoes

For more information please contact the Catering Director at (865) 522-4653.