Approximately 70 guests gathered on a weekday evening in mid-December at the home of one of the company's executives. Guests arrived at 6:30 and were greeted by butler passed beverages and hors d' oeuvres. The focal point of the event was a spectacular heavy hors d' oeuvres buffet. The hors d' oeuvres were placed on the dining room table, while coffee and dessert were set up in the kitchen. The client sponsored a hosted premium wine, beer and soft drink package. The event concluded at 10:30 p.m.

Entertainment Details
Holiday music playing on the CD player.

Décor Details
The client rented a 20' X 20' tent with space heaters, which was attached to the entry of the house, as well as tables, chairs and specialty linens. Holiday decorations included a Christmas tree, a decorated mantle and candles throughout the house and tent.

Menu Details

Butler Passed Hors d' Oeuvres:

• Walnut and Pomegranate Dip on Golden Beet Chip
• Parmesan Crisp with Chevre and Shiitake Mushrooms
• Pan Seared Scallop over Garnet Yam Puree garnished with Frizzled Beets, served on a Silver Spoon
• Mini Maine Lobster Club Sandwich

Buffet Hors d' Oeuvres:

• Split Shrimp over Balsamic Glazed Asparagus topped with Parmesan and Toasted Sesame Seeds
• Rustic Croustade with Bucheron, Roasted Tomatoes and Olives
• Smoked Gouda Gratin with Fresh Vegetable Crudite and Garlic Croutons
• Proscuitto Carpaccio with Pickled Watermelon Relish
• Chef Carved Beef Wellington with Horseradish and Port Wine Sauces
• Sauteed Crab Cakes with Creole Mustard Sauce
• Angel Hair Pasta Cakes with Spicy Tomato Sauce

Dessert Buffet - Assorted Miniature Desserts:

• White and Dark Chocolate Dipped Fruit
• Chocolate Meringue Sandwiches with Ganache
• Assorted Tartlets: Arborio, Lingonberry, Key Lime and Apricot Cashew
• Fancy Cookies: Clove Shortbreads, Polenta Wafers, Lemon Glazed Lavender Cookies
• Candied Ginger and Mango Strips
• Chocolate Raspberry Clusters
• Dark Roasted Coffee, Decaffeinated Coffee and Hot Tea

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