Hors d’Oeuvres
Tenderloin Carpaccio
Served on Pumpernickel Toasts
Dungeness Crab Salad
Served on Cucumber Rounds
Crispy Artichokes
Cherry Chutney on Brioche
with Stilton Cheese and Roasted Garlic
First Courses
Organic Field Greens
Shallots, Ricotta Cheese, Roasted Tomatoes, Bread Crumbs with
Caramel-Basil Vinaigrette
Baby Arugula and Endive Salad
with Candied Walnuts, Feta Cheese and Port Wine Dressing
Lobster Bisque
Entrées
Filet Mignon
Potato Gratin & Spinach with Dried Cherry Glace &
Bleu Cheese Sauce
Macadamia Crusted Salmon Filet
with Carrot-Ginger Sticky Rice, Soy Braised Bok Choy
and Chili-Butter Sauce
Prosciutto and Thyme Stuffed Chicken Breast
over Roasted Garlic and Mascarpone-Polenta Cakes
with Julienne Vegetables and Tomato-Cream Sauce
Wild Mushroom and Goat Cheese Strudel
with Watercress Salad and Merlot Wine Reduction
Dessert
Wedding Cake Sliced and Served
Coffee and Tea Service
