Hors D’oeuvres Assorted Vegetable Mini Quiches: Asparagus, Tomato & Basil
Smoked Salmon Mousse with Dill on a Slice of Cucumber
Cream of Brie on French Baguette
Artichoke Hearts filled with Tapenade
Roasted Chicken & Chevre Tamales with Fresh Salsa
Chicken Galantine - roasted with Dried Fruits and Nuts
served with Berry Relish
Beef Tenderloin Canapé: marinated in Red Burgundy Wine with
onion confit, Dijon Mustard on toasted French Baguette
Entrees
Salmon Terrine with Asparagus Puree
Pork Tenderloin en Croute with Tarragon and Mustard Sauce
Stir Fried Sea Scallops with Pistachios, Pineapple, Thai Peppers
Broiled Fresh Salmon Filet with Lemon Fig Balsamic,
Fresh Cucumber Relish, Brown Rice
Herbed Roasted Chicken with Fruit Chutney, Mashers
Roasted Colorado Lamb Loin with Tomato Mint Jam,
Creamy Polenta, Roasted Vegetables
Dessert
Mini Eclairs with Cherry Brandy
Mini Strawberry and Kiwi Tartlets
Chocolate Truffles with Grand Marnier
Cream Puff filled with Fresh Fruits and Mousseline Cream
Mini Lemon Meringue Tartlets
Chocolate Mousse Tartlets with Raspberry
Amaretto Strawberry Cake
Wedding Cake
