Choice of five passed appetizers:
Moroccan chicken in phyllo cups, tomato chutney
Tuna tartare in cucumber boats
Primavera panini bites with basil aioli
Maryland Crab cakes with red pepper aioli
Beef tenderloin and Roquefort bruschettas
Port Fig bruschettas with prosciutto
Citrus poached shrimp, bloody mary cocktail sauce
All dinners start with waiter-served salad course