Hors d’Oeuvres (up to 35 people)
Passed and Buffet Assorted Hot and Cold
Dinner
(Up to 20 people)
First Course — Stuffed Crab
Second Course — Tomato Curry Soup
Third Course — Fresh Garden Greens with homemade
Raspberry Vinaigrette dressing
Fourth Course — Homemade Sorbet
Main Course (choice of)
Portobello Mushroom with Herb Crumb Topping
Medallions of Beef with Tri-Colored
Peppercorn demiglace
Poached North Atlantic Salmon with
fresh fruit Salsa
Rock Cornish Game Hen with Wild Plum Glaze
Chef’s Choice of Seasonal Vegetables
Homemade Breads and Butter
Dessert
Cheesecake & Wedding Cake
Coffee and/or Tea
Bring your own wine and it will be gladly served.
