Passed Hors D’oeuvres
Crab Cakes with Lemon Aioli
Heirloom Tomato Bruschetta with Garlic Crustini
Baked Brie with Crustini and Shallot Marmalade
Beef & Duxelle en Croute
Kalbi Chicken and Beef Sate with
Ginger Peanut Dipping Sauce
Free Range Chicken Roulade with
Oven Roasted Tomato Cream
Entrées
Petit Beef Tenderloin with Roasted Garlic Mushroom Ragout
Seared Salmon Filet with Citrus Mango Salsa
Stuffed Free Range Chicken with Spinach and
Roasted Peppers
Rock Shrimp Bow Tie Pasta with Garlic Butter,
Lemon and Parmesan Reggiano
Cranberry Juniper Seared Duck with Sundried
Cranberry Orange Chutney
Desserts
Homemade Crème Brulee
Fresh Seasonal Berries in Almond Brittle Cup with
Sabayon Sauce
Molten Lava Chocolate Cake
Wedding Cake Sliced and Served
