Scott & Beth– Rehearsal Dinner Menu
Friday, March 23, 2006

APPETIZERS ( UPON ARRIVAL)
Passed butler style during cocktails
Trays to be garnished with fresh raw vegetables

Fried & Tequila Shrimp
With Cocktail sauce and Tequila Butter sauce

Mini-crab Cakes
Done with a light sesame dressing

Twice-baked stuffed Potato Skins

DINNER
Bread Rolls & Butter

Garden Salad
With Ranch, French & Raspberry Vinaigrette dressings to choose from

DINNER BUFFET:
Guests will be able to help themselves:

Fried & Baked Cod
Tarter sauce and lemons will be on each table

Chicken Kabobs
Tender chunks of white meat chicken with seasonal vegetables,
lightly seasoned, brushed with oil and grilled

Hashbrowns
With sautéed onions on the side

Corn
Depending on availability, corn on the cob or buttered kernel corn

DESSERT:
Served family style at each table

Assorted Minis
To include cheesecake bites, petite fours, cookies, cream puffs, etc.