Passed Savories Saffron Polenta Coin with Roasted Red Pepper Creme Fraiche
Sterling Caviar and Hickory Smoked Salmon Gougier
with Fresh Chives
Smoked Duck on a Cranberry-Orange Scone
Wok Seared Scallop and Shitake Mushroom
in a Petite Wonton Cup
Japanese Eggplant Crisp with Smoked Mozzarella
and Sundried Tomatoes
Tuscan Prosciutto wrapped Asparagus Tips with Dijon Glaze
Salad
Insalata Caprice
Sliced Red and Yellow Beefsteak Tomatoes layered
with sliced Buffalo Mozzarella, drizzled with a Lemon and
Cracked Pepper Vinaigrette
Entrees
Chateaubriand with Walnut Compound Butter
Panko Crusted Sea Bass with Coconut Ginger Cream Sauce
Whipped Purple Fingerlings with Frizzled Leeks
Roasted Baby Vegetable Timbale - Seasonal Market Vegetables brushed with Virgin Olive Oil and oven roasted
Assorted Housemade Focaccia, Petite Baguettes
and Hearth Breads
Dessert
Wedding Cake designed to your specifications and taste......
sliced and served with Petite Chocolate Soufflés
Grand Marnier Creme Anglaise
European Blend Coffee and Assorted Teas
