Hors d’oeuvres
Baked Brie en Croute
with Pear Fig Preserves
Goat Cheese Bruschetta
Assorted Tapenade Platter
with Seasoned Grilled Flat Bread
Salad
Field of Greens Salad with
Vine Ripe Tomatoes and Toasted Almonds.
Served with choice of
Balsamic Vinaigrette or
Maytag Bleu Cheese Dressing
Dinner
Rosemary Garlic Beef Tenderloin, carved on-site
Served with Horseradish Cream Sauce and
Baked Macadamia Nut Encrusted Salmon
Sides include Seasoned Roasted Red Potatoes
and Grilled Asparagus with Lemon Zest
Served with Petite Ciabatta Rolls and
Garlic Whipped Butter
Dessert
Assorted Options Available
Accompanying the Champagne Toast
and Sliced Wedding Cake
