Hors D’Oeuvres
Skewers of Fruit & Imported Cheeses
dill havarti, jalapeno, and cheddar paired with
red grapes, melon, and pineapple
Petite Colorado Lamb Chops
marinated lamb chops in olive oil, garlic & fresh herbs
served with mint aioli sauce
Savory Stuffed Profiterals
delicate pastry shells filled with your choice
boursin cheese, smoked salmon mousse or sun dried
cherry and cognac cream First Course
Radicchio and Spinach Salad
tossed with caramelized onions, bacon,
blueberries and balsamic vinaigrette Entrées
5oz Grilled Tenderloin Filet
served with a Bordeaux sauce, smashed Yukon potatoes
& baby French carrots
Chicken Piccatta
sautéed with mushrooms and white wine sauce,
fruited rice pilaf
& bouquet of vegetables
Herb Crusted Salmon Medallions
served with rosemary new potatoes & asparagus spears
with roasted garlic eggplant Dessert
Your wedding cake sliced & served
Coffee and Tea
