State Bank of Cross Plains • May 2005 Client Appreciation

COCKTAIL RECEPTION
At the Hall at Sweet Sophie’s

MENU
Served as a mix of buffet tables & passed butler style

Crudités Display
Seasonal vegetables including carrots, broccoli, mushrooms, zucchini,
peppers (yellow, orange and red) and dipping sauce

Fresh Fruit Tray
Fresh seasonal fruit including cantaloupe, honeydew melon, grapes, strawberries, etc.

Bacon-wrapped Water Chestnuts
Marinated in Sweet Sophie’s special bbq sauce

Stuffed Mushrooms

Mini Chicken & Veggie Kabobs
Fat chunks of seasonal vegetables skewered, brushed with oil,
seasoned and thrown on the grill. Marinated Chicken, Sesame Tuna and Vegetarian

Beef Tenderloin Sandwich with Sun-dried Tomato Aioli
Slices of rare tenderloin on rolls with a sun-dried tomato and garlic mayonnaise

Crab Salad on Rye
Fresh crab salad served on mini Rye slices

DESSERT

Assorted Goodies
Cheesecake bites, mousse-cake, fruit pastry bars, brownies, etc.