Hors d’ oeuvres
• Charcuterie & Cheese Board:
brie | lemon marinated mozzarella | parmigiano | prosciutto | soppressata | toasted baguette | parmesan crisp | whole what toast | green olive pesto | grapes | granny smith apples
• Marinated Tomato and Grilled Veggie Board
lemon marinated burrata | marinated tomatoes | grilled yellow and green zucchini | grilled bell peppers | olive bread | drunken goat cheese | crackers

accompanied with a roasted grape crostini & a roasted cranberry & brie crostini


Mains
- Lemon & Thyme Roasted Chicken
- Chateaubriand – served with chanterelle mushrooms
- Roasted Rainbow Carrots: w| red onions | fennel | mint
- Cauliflower Steaks w| lemon parsley dressing

Sides
- Macaroni & Cheese
- Garlic Mashed Potatoes
- roasted brussels sprout salad

Desserts
- Apple Pie
- Pecan Pie




Other Infomation

My name is Chef Ray McNeal.
This is a sample menu and i'm open to any request or suggestions.

This propsal also includes a server.

I look forward to hearing from you

Meal for 18 on 03 December 2022