13th Annual Vineyards of the Croix Cruise

2013 Menu Subject to change

Stationary display

• International cheeses & crackers
• Fruit platter
• Relish tray with Kalamata olives

Canapés

• Crostini with bleu cheese mousse, grape & almond
• Smoked salmon, caper & sour cream sauce on baguette
• Mini crab cake with red pepper aioli
• Sun-dried tomato & mushroom tartlet

Salads

• Chick peas, red onion & cucumbers in saffron dressing
• Wild rice salad with cranberries and almonds, raspberry vin.

Entrees

• Beef Bourguignon—mushroom, bacon & onion sauce
• Chicken Dijon—herb roasted chicken with a Dijon cream sauce
• Baked Sea bass

Sides

• Butternut Squash Gratin
• Wild rice medley
• Candied Carrots with toasted walnuts

Desserts

• Cinnamon yogurt with cognac apricots and toasted almonds

Menu Subject to Change