Passed Hors D’oeuvres
Peking Duck in Spinach Crepe with Plum Sauce
Smoked Scottish Salmon on Chive Herb Blini
Vegetable Dim Sum with Ginger Soy Sauce
Panko Crusted “Avocado Fries” with Spicy Aioli Dipping Sauce
Sesame Seared Tuna on Wonton Crisps
Champagne Toast
Appetizer
Wild Mushroom and Goat Cheese Strudel
Puff Pastry with Wild Mushroom, Onion and Goat Cheese Filling
Roasted Corn Risotto Fritters with Sage Pesto Sauce
Denver-Style Lamb Ribs with Soy-Sesame Glaze
Salads
Baby Spinach and Arugula Salad with
Fresh Pear, Crumbled Blue Cheese and Sundried Cranberries
with Sherry Shallot Vinaigrette
Artisan Breads and Sweet Butter
Entrées
Roasted Filet Mignon with Port Wine Glaze
Sake Steamed Mahi Mahi with
Ginger Essence on Wilted Spinach
French Cut Roasted Chicken Breast with Truffle Mousse
Desserts
Custom Designed Wedding Cake
Strawberry Mascarpone Tartlets
Assorted Candies and Chocolate Covered Strawberries
Freshly Brewed Tea and Coffee
