Menu: University President's South African Dignitary Welcome Reception
Passed Hors d'oeuvres
South African Pot Pies Miniature Lamb Curry Potjie
Cape Malay Pickled Yellowtail Ceviche on Daikon Slice
Mini Crab Cakes with Corn and Leek Relish
Vegetarian Vietnamese Summer Rolls with Mint, Tofu and Sweet Chili Sauce
Earthy Moroccan Chicken Salad in Phyllo Cups
Mozambique Poached Shrimp with Saffron, Hot Chili and Coriander
Smoked Salmon with Avocado and Cucumber on Toast Point
Thinly Sliced Duck Breast on Crostini with Date and Merlot Compote
Tarragon Lobster Salad in Mini Cones
Endive Spears of Artichoke, Lump Crab, Grapefruit and Lemon Zest
Miniature Rum Raisin Profiteroles
Miniature Key Lime and Raspberry Tartlets
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