Hors D’oeuvres
Wild Mushroom Ravioli with Sorrel Cream and
sundried tomato pesto
Lobster Medallions with poppy seed melon
Asparagus Cigars wrapped in phyllo with
red pepper aioli Seated Buffet
Bibb and apple chip salad with gingered pecans and
apple cider vinaigrette
Fresh Baked Artisan Breads
Beef Tenderloin Carving Station with
wild mushroom demi
Cumin and Coriander Spice rubbed Chilean Sea Bass;
papaya mint relish
Haricot Vert Bundles
Asiago Crusted Potato Nests Dessert
Chocolate Trio
fresh mint and berries
