Passed Hors D’oeuvres
Plantain Chips with Jamaican Jerk Chicken and Mango Chutney
Wild Mushroom Toasts
Prosciutto Wrapped Asparagus Spears with Flaky Puff Pastry
Smoked Duck and Onion Confit Crostini
Shrimp Wrapped with Snow Peas
Salad Course
Baby Bibb Lettuce with Dried Cranberries, Toasted Pecans, Red Onions, and
Bleu Cheese with Champagne Vinaigrette
Ciabatta Bread with Butter Pats and Olive Oil
Entrée
Colorado Beef Tenderloin filled with Gorgonzola and Walnuts with
a Port Wine Demi-Glace
White Cheddar Mashed Potatoes
Sautéed Haricots Verts and Baby Carrots
Dessert
4-Tier Wedding Cake with Butter Cream Frosting
Chocolate Dipped Tuxedo Strawberries
Freshly Brewed, Gourmet Coffee and Assorted Teas
