Durand Society reception and dinner at the National Academy of Art, 2008

Assorted three pate tray, mixed fruit, crackers, bread
West coast smoked salmon crepes
Vegetable nori rolls
Small basket of flowering crudite - two dips

Stationary Table

Escallops of Salmon, orange citrus sauce, Napoleon of grilled Breast of capon rolled with goat cheese,roast pepper,basil Ratatouille orzo salad
Herb Braised Tuna (rare), Mediterranean vinaigrette, eggplant/red pepper salad

Dessert: Trays of assorted cookies and mini tarts
Coffee and tea service
Staff: one bartender /two servers