Hors D’oeuvres
Gazpacho Shrimp
Spanakopita with Tatziki Sauce
Crab and Avocado Filo cups
Thai Chicken with Sesame Peanut Sauce Salads
Traditional Caesar
Spinach salad with hot bacon, candied pecans, chevre cheese
Pesto tortellini with toasted pine nuts, roma tomatoes,
and crispy prosciutto
Antipasti with hard salami, tomatoes, mushrooms artichokes
and Buffalo mozzarella Accompaniments
Roasted new potatoes with garlic, parsley, and olive oil
Potatoes Au Gratin with cream, butter, and cheese
Quinoa and wild rice blend with crimson lentils
Duchess potatoes whipped with egg yolk and
butter piped into rosettes and baked Entrées
Beef Bourguignon with mushrooms, pearl onion,
and tomatoes in a rich demi glace
Herb crusted Chicken with honey pecan butter
Blackened Salmon with roasted pepper and shallot buerre blanc
Prime pork medallions set in a Calvadaos demi glace with
caramelized balsamic onions (Carving Stations Available)
Dessert
Wedding Cake
Chocolate fondue fountains
Custom desert bar
Dark chocolate dipped strawberries
