Tray Passed Hors d’oeuvres
Goat Cheese Wontons
with chipotle caramel sauce
Roasted Corn and Monterey Jack Risotto Cakes
with basil aioli
Pancetta Wrapped Shrimp
with essence of rosemary
White Pepper Crusted Tenderloin Bites Action Stations
Tableside Torched Salmon
with cucumber salsa and onion marmalade
Soft Taco Station
blackened fish, pork carnitas, and pulled chicken
queso fresco, guacamole, limes,
cilantro, and house made salsas Sides and Salads
Crusted Parmesan Tower of Romaine
Orzo Pasta Salad
Candied Tomatoes
Brown Buttered Gnocchi
Roasted Vegetable Hash
with a lemon-butter caper sauce
Black Fruit Salad
Roasted Rosemary Potatoes
Grilled Vegetable Platter Entrées
Oregano Roasted Porkloin
with Lemon Cream Sauce
Ricotta Stuffed Chicken
with Pomegranate Herbed Demi-Glaze
Spice Crusted Salmon
Tuscan Chicken
Pepper Crusted Tenderloin of Beef
Wedding Cake
White Chocolate and Cherry Creme Brulee
