~ Hors d’ Oeuvres ~
Spanakopita - Spinach & Feta wrapped in a
Delicate Phyllo Triangle
Chicken Canapé with Smoked Poblano Relish
Scallops Encrusted with Macadamia Nuts on top of a
Sweet Potato Chip
Mini Beef Wellington’s with Mushroom Duxelle in a
Flaky Puff Pastry
~ Salads ~
Mesclun Greens with Parmesan, Peppers & Pine Nuts
Wild Rice & Dried Fruit Salad with Candied Pecans
Arugula & Spinach Salad with Fresh Berries &
Raspberry Balsamic Vinaigrette
~ Main Courses ~
Italian Parmesan Crusted Pork Lion with Sage & Artichokes
Tenderloins served with Gorgonzola Steak Sauce &
Tobacco Onions
Mahi Mahi encrusted with Mustard Seed in a
Delicate Lavender Butter Sauce
Elk Medallions with Wild Blueberry Demi Glace & Thyme
Chianti Chicken Breast stuffed with Sundried Tomatoes,
Toasted Pine Nuts & Basil
~ Dessert ~
Chocolate Fountain with assorted fruits
Wedding Cake
International Coffees & Miniature Pastries
