Carmelized Three Onion Tartlett ~ Artichoke and
Sundried Tomato Wonton ~ Smoked Chicken Quesadillas
Shrimp Wrapped in Prosciutto ~ Petite Crab Cakes
with Remoulade Sauce ~ Petite Beef Wellingtons
~ Salads ~
Classic Caesar ~ Quartered Bibb with Creamy
Cilanto Dressing ~ Rosemary Spinach with
Crumbled Feta Cheese, Red Onion and Black Olives
with a Rosemary Vinaigrette ~ Spinach and Romaine
with Walnuts, Fresh Raspberries, Mandarin Oranges
and Bermuda Onions with a Creamy Brie Dressing
~ Entrées ~
* Triumvirate with Filet Mignon with a Shiitake Mushroom
Demi-glaze and Jumbo Shrimp Sauteed in a Cilantro Lime
Butter and Baked Chicken with Morel Cabernet Reduction
* Beef Wellington with Sauce Bordelaise * Medallion of Beef Tenderloin with Rosemary Demi-glaze and
Grilled Sea Bass with Boursin Champagne Cream
* Grilled Swordfish with a Garlic and Chardonnay Butter
and Baked Chicken Breast with Caper and Basil Sauce
* Grilled Salmon topped with a Dill Cream Sauce * Chicken Florentine filled with Spinach, Feta and
Parmesan Cheeses topped with a Roasted Red Pepper Coulis
~ Desserts ~
Flourless Chocolate Cake with Kahlua Anglaise
Tiramisu Cake ~ Crème Brulee with Fresh Seasonal Berries
The Ultimate Wedding Cake and Champagne Toast
