Appetizers
Prosciutto and Sage Wrapped Chicken Breast with
Fontina and Lemon-Caper Jus
Mediterranean Shrimp Sauté with Black Olives,
Tarragon and Lemon
Eggplant and Ricotta Gratin
Lump Crab Cakes with Roasted Tomato Remoulade Salads
Bibb Lettuce with Radishes, Oranges and
Mustard-seed Vinaigrette
Field Greens with Dried Cherries, Goat Cheese and
Spiced Walnuts
Freshly Baked Baguette with Herbed Butter Entrées
Asian Cilantro-Pesto Crusted Salmon with Sweet-Hot Chile Glaze
Spicy Cashew Chicken Sauté with Asparagus
Nobu-Style Greens with Roasted Shitakes and Yuzu Dressing
Southern Chicken and Biscuits Casserole
Grilled Ahi Tuna Provencale with Olives and Saffron
Roasted Garlic Stuffed Leg of Lamb with Natural Jus
Creamy Mashed Potatoes
Roasted Winter Vegetables Including Squash,
Parsnips, Fennel, etc.
Classic Beef Bourguignon
Warm Spiced Venison Tenderloin with Colorado Cherry Gastrique Desserts
Walnut and Cranberry Crostada with Crème Fraiche Gelato
Toblerone Dark Chocolate Pudding with Fresh Whipped Cream
Pistachio Ice Cream Sandwiches with Phyllo Layers and
Dark Chocolate Drizzle
Wedding Cake Sliced and Served
