Passed Hors D’oeuvres
Artichoke Beignets with Ancho Mayonnaise
Goat Cheese Wonton with Caramel Chipotle Dipping Sauce
Profiterole of Walnut Chicken Salad with Lemon Aioli
Bacon wrapped Filet with General Tso Dipping Sauce
Pork and Roasted Corn Dumpling with Creamy Green Curry Sauce
Classic Salmon Tartar with Mini Cucumber Cup First Course
Bibb Lettuce and Strawberry Salad
with Scallions, Sliced Toasted Almonds
and Tarragon in Fresh Lemon Vinaigrette
Baby Spinach and Radicchio Salad
with Sun Dried Blueberries, Onion Croutons,
Applewood Smoked Bacon and White Balsamic Vinaigrette
Mixed Field Greens Salad
with Goat Cheese, Roasted Purple and Yellow Beets,
Candied Walnuts and Sherry Vinaigrette Entrées
Stuffed Chicken Breast with Ricotta Cheese, Spinach,
and Fresh Herbs topped with a Roasted Red Pepper Sauce
with Seasonal Green Beans and Twice Baked Sea Salt Yukon Potatoes
Roasted King Salmon Fillet with Pineapple Salsa and Ginger Mousse
with Jade Rice and Grilled Asparagus
Port Wine Glazed Stuffed Pork Loin with Fig and Walnut Stuffing
with Roasted Fennel and Potato Gratin and Honey Glazed Carrots Dessert
Wedding Cake
please inquire about choice of flavors
