Hors d’oeuvres
Crab and Roasted Corn Cakes
Shellfish Ceviche on the Half Shell
Grilled Asparagus wrapped in Bresaola
Grilled Bacon wrapped Mission Figs with Goat Cheese Salads
Arugula and Fingerling Potatoes with
Paprika Vinaigrette and seared Calamari
Watermelon, Red Onion and Jicama Salad
Spring Greens with Roasted Pears, Hazelnuts and
Maytag Blue Cheese
Flash grilled Romaine Hearts with
Shrimp Gazpacho and Fried Capers Entrées
Cherrywood smoked Filet of Beef with Horseradish Oil
Maple Cured Pork Loin, dried Fruit and
Ginger Apple Demi-glace
Hibiscus Rubbed Duck Breast, with
Roasted Plums and Grilled Sweet Onions
Pan seared Wild Salmon, Mascarpone Polenta and
Roasted Heirloom Tomatoes Desserts
Fresh Berry Parfait with Marsala Zabaglione
Chocolate, Hazelnut Terrine Cake Service
Your wedding cake sliced and served
