Passed Hors D’ oeuvres
Tenderloin of Beef on a Sourdough Crisp with Chopped Arugula and Spicy Mustard
Sesame Marinated Chicken rolled with Seedless Cucumber and Ginger tied with a Leek
Phyllo Dough rolled with Brie Cheese, Mixed Berries and Walnuts topped with Lingonberry
Crab Cake rolled with Sesame Seeds topped with Ginger and Wasabi
Pecan Raisin Crostini topped with Whipped Gorgonzola Cheese and Shredded Green Apple with a hint of Honey
Mini Chef's Tables
Chef rolling Sashimi and Sushi served with Wasabi, Soy Sauce and Pickled Ginger
First Course
Phyllo Purse filled with Lobster and Crab in a Beurre Blanc sauce
Second Course
Harvest Salad
Baby Greens, Candied with Gorgonzola Cheese and Pinot Noir Poached Pears tossed with a Sherry Vinaigrette Dressing
Entrée
Peppercorn Crusted Filet Mignon topped with Herb Butter
Chilean Sea Bass topped with Papaya Melon Relish
Served with Lyonnaise Potatoes
Accompanied by Vegetable Caponata
Assorted Homemade Breads and Rolls with a Trio of Creamery Butter
Including Flatbread, Light and Dark Rye, Sourdough, Nine Grain, Foccacia, French Baguette and Sun Dried Tomato
Dessert
Custom Designed Wedding Cake of Your Choice
Accompanied by Milk, Dark and White Chocolate Strawberries served on a Plate drizzled with Fresh Berry Sauce
Freshly Brewed Coffees and a Selection of Hot Teas
Served with Sugar Cubes, Equal, Sweet & Low and Cream
Cappuccino & Espresso Available