Passed Hors d'oeuvres Oriental Salmon Kabobs Skewered salmon brushed with homemade sesame marinade Mini Hot Dogs in Puff Pastry With mustard for dipping Gazpacho Soup Served in Cucumber Cups Stuffed New Potatoes Baby red potatoes hollowed and filled with sour cream and olive tapanade Spanakopita Spinach and cheese wrapped in puff pastry phyllo triangle Served Dinner Mixed Green Salad Baby field greens and crisp romaine lettuce with mandarin oranges, almonds, and red onion rings dressed with balsamic vinaigrette Chicken Poulard Breast of chicken wrapped in Chinese cabbage served on asparagus logs and served with a red wine sauce Baked Salmon Filet Served with lemon caper sauce Chicken Salad Croissants Homemade chicken salad made with chicken breast, celery, grapes, and mayonnaise served on a freshly baked croissant Traditional Noodle Kugel Roasted Fall Vegetables Carrots, butternut squash, baby onions, red beets, and potatoes Rice Pilaf Pound Cake with Strawberries and Whipped Topping Assorted Cookies Your choice of: Chocolate Chunk, Oatmeal Raisin, Macadamia Nut, and Sugar Cookies