Hors d’oeuvres
Wild Mushroom Beggars Purses
Crab & Avocado Salad on Sweet Pea Purée Spoons
Black & White Sesame Tuna on a Wonton Crisp with Wasabi Aioli
Pear and Chevre Spring Rolls with Mango Chutney
Mini Scallion Pancakes with Pulled BBQ Beef
Action Stations
Warm Tomato Bisque served in a Cappuccino Cup
with Mini Grilled Tomato, Basil and Mozzarella Fingers
Mini Lobster Crepe with Mascarpone Cheese in a
Carrot Ginger Sauce
Salads
Baby Spinach Salad w/ Candied Pecans, Shaved Apple,
Blue Cheese and a Maple Vinaigrette
Roasted Beet Salad w/ Goat’s Cheese, Frizzled Leeks and
a Balsamic Reduction
Entrées
Supreme of Chicken Breast Stuffed With Spinach & Asiago Cheese
Served with a Red Pepper Sauce
Black and White Sesame Encrusted Salmon
Served with a Ponzu Sauce
Fire Roasted Filet Mignon
Served with a Bordelaise Sauce
Bacon Wrapped Pork Tenderloin
Served with a Mustard Cream Sauce
Dijon Encrusted Rack of Lamb
Served with a Bordelaise Reduction Sauce
Desserts
Banana & Caramel Bread Pudding
Molten Chocolate Cake with Crème Anglaise
Cupcake and Candy Bar
Wedding Cake Sliced and Plated with a
Chocolate Covered Strawberry
