Hors d’oeuvres
Brie En Croute with Apricots, Almonds and Currants
Petite Crab Cakes with Cilantro Crème Fraiche
Mushrooms Ripeno
Beef Tenderloin Bruschetta with
Wild Mushroom Merlot Reduction
Lobster Canapés
Petite Risotto Cakes with Basil Aioli
Salads
Fresh Garden Greens with Grilled Pears, Gorgonzola and
Raspberry Vinaigrette
Baby Spinach with Roasted Peppers, Shaved Asiago and
Roasted Shallot Vinaigrette
Entrées
Chef Attended Carving Stations
Slow Roasted Black Angus Prime Rib of Beef
Mahi - Mahi with Grilled Pineapple Salsa
Pecan Encrusted Filet of Salmon
Chicken Saltimbocca
Classic London Broil with Marsla Sauce
Chicken Florentine Roulade
Desserts
Wedding Cake always Sliced and Served
Select from Original and Outrageous Full or Petite Desserts
