Hors d’oeuvres
Brie Cheese and Raspberry Tart
Marinated Artichoke and Basil Pesto on Toast
California Sushi Rolls with Wasabi and Japanese Soy
Risotto and Fontina Cheese Croquette
Crab Stuffed Shrimp with Cajun Remoulade
Miniature Maryland Crabcake with Creole Buerre Blanc
First Course
Crab Bisque with Sherry and Crème Fraiche
Chilled Jumbo Shrimp Cocktail over Bay Shrimp Salad and
Brandied European Cocktail Sauce
Sonoma Baby Greens with Chevre Cheese, Walnuts,
Tomato Julienne, and Creamy Raspberry Vinaigrette
Caesar Salad with Crisp Romaine, Parmesan, and
Garlic Croutons
Entrées
Sea Bass Fillet with Wild Mushroom Risotto and
Lavender Chardonnay Buerre Blanc
Filet Mignon, Pan-Seared with Demi Glace
Duet of Pan Seared Beef and Pepper Crusted Salmon
Oven Roasted Breast of Capon Stuffed with Spanish Chorizo,
Sage and Caramelized Onion
Designer House-made Wedding Cake
