~Hors D’Oeuvres~
Roasted Duck & Apricot Won Ton
Goat Cheese & Sweet Pear in Phyllo Pastry
Parmesan Crusted Chicken Brochette with Tomato Pesto
Firecracker Shrimp with Sweet Chile Glaze
Crab & Mango Salad in Cucumber Cup
Smoked Salmon & Boursin Roulade with Lemon Confit
~Salads~
Salad of Mixed Greens, Plum Tomatoes and a
Balsamic Vinaigrette
Salad of Organic Farm Greens, Roma Tomatoes, Carrot Curls,
Shaved Cucumber, Kalamata Olives and a
Herb-Feta Cheese Vinaigrette
Baby Spinach, Poached Pear, Maytag Bleu Cheese,
Candied Walnuts and a Balsamic Dressing
~Entrée~
Serrano Wrapped Chicken Breast with a
Dijon Mascarpone Sauce & Roasted Pepper-Olive Relish
Artichoke & Basil Stuffed Chicken Breast with a
Saffron Romano Cream
Pesto Crusted Sea Bass with Yellow Pepper Sauce and a
Tomato Garlic Confit
Lobster Ravioli with Chanterelles, Wilted Spinach &
Sambuca Rosa Sauce
Grilled Filet Mignon with a Reduction of Cabernet
Butternut Squash & Ricotta Cannelloni with Spinach,
Marinated Tomatoes, Cauliflower and Leek Fondue
Roasted Fillet of Salmon with an Orange Fennel Relish &
Chardonnay Butter Sauce
~Accompaniments~
Basmati Rice with Pine Nuts
Mushroom Risotto
Roasted Red Bliss Potatoes
Garlic Mashed Potatoes
~Desserts~
Beautifully Decorated Wedding Cake from Child’s Pastry Shop
All Dinners Served with Artisan Breads & Sweet Butter
Freshly Brewed Coffee & Decaffeinated Coffee, Herbal Teas & Iced Tea
