Tuesday, March 17, 2009

Happy St. Patrick's Day

Today we had a high profile reception in the lounge and used the holiday as our theme. Besides a large variety of green themed drinks, I put together an hors d'oeuvre menu that refined traditional food served on this day. Here is the reception menu that was prepared and served in small bites or mini dishes:

Potato Wrapped Bangers

Salmon Potato Cakes with Lemon Creme

Corned Beef and Cabbage Stuffed Potatoes

Cheddar Crisp with Stout Glaze

Rice Pudding Creme Brulee

Chocolate Baileys Mousse

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