CHECKERS E-NEWS
June 2007

ON THE MENU

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A Spectacular Reception Menu

Tray Passed Hors D’Oeuvres

Caprese Skewers
Mini pearl tomatoes, torn fresh basil and fresh mozzarella on a bamboo skewer drizzled with extra virgin olive oil and a balsamic reduction

Toasted Parmesan Crisps
Topped with Filet Mignon, roasted onions and Dijon aioli

Toasted Parmesan Crisps
Topped with herb chevre and shiitake mushrooms

Thai Salmon
Charred Atlantic Salmon with a Chandon glaze garnished with a Thai salsa served in an Asian spoon

Stationary Hors D’Oeuvres

Bruscetta Bar

Bruscetta Checkers Style
Diced vine ripe Roma tomatoes tossed with crumbled feta cheese, minced garlic and fresh sweet basil served with toasted crostini

Sage Creamed Corn Crudo
Smeared on a sliced crostini

Gorgonzola Crostini
Pureed Gorgonzola, Arugula and toasted walnuts with extra virgin olive oil smeared on a sliced baguette and garnished with a whole toasted walnut

Wine and Cheese Pairing Station

Cheese Board
International and domestic cheese board garnished with red grape bunches to be paired with wines provided by the venue and served with table crackers and sliced baguettes

Display of Tres Brie Wheels
French cream and triple cream Brie wheels topped with warm caramel glaze and smothered in pecans served with table crackers

Quench Your Thirst Bar

Fresh Squeezed Lemonade
Homemade lemonade poured over crushed ice and garnished with sliced strawberries and a sprig of fresh mint

Southern Sweet Tea
Sun brewed black tea sweetened with simple syrup and garnished with orange wheels

Dinner will be served placed on each guest table is a shiny silver bread basket filled with assorted rustic and European dinner rolls with clear class ramekins filled with whipped herb butter garnished with a sprig of fresh rosemary

First Course

Napa Greens
Green leaf lettuce with Radicchio dressed with toasted walnuts, dried tangy cranberries and goat cheese topped with micro greens and drizzled with a fine balsamic dressing

Main Course

Beef and Chicken Duet
Mediterranean Beef (4 oz per person)
Stuffed flank steak with sun dried tomatoes, tender baby spinach, ricotta, parmesan and mozzarella cheeses

Chicken Madeira (4 oz per person)
Roasted chicken breast with pan seared Madeira sauce and wild mushrooms, pearl onions and petit carrots garnished with fragrant rosemary

Garlic Mash
Smashed Yukon Gold potatoes with roasted garlic, sea salt and fresh cracked pepper garnished with fresh snipped chives

Asparagus Spears
Blanched and flash sautéed in a white wine sauce infused with lemon butter

Deluxe Ice Cream Stand
Dryer's French vanilla and chocolate ice cream with a wide array of toppings to include seasonal berries, chocolate fudge caramel syrup, whipped cream, maraschino cherries, jimmies, chopped peanuts, mini marshmallows, toasted coconut and sliced bananas