Salads:
Caesar Salad with Croutons and Fresh Shaved Parmesan
Mixed Field Greens with Selected Dressings
Mixed Vegetable Antipasto Platter
Marinated Seafood Salad
Entrées:
Rocky Mountain Trout with a Citrus Buerre Blanc
Center Cut Filet Mignon with Madera Peppercorn Sauce
Seared Quail stuffed with Sun-dried Cherry and Sausage Wild Rice
Side Selections:
Roasted Asparagus Tips with Grape Tomatoes
Wild Mushroom Risotto
Garlic Mashed Potatoes
Desserts:
Wedding Cake sliced and served
Crème Brulee Cheesecake
Tuxedo Dipped Strawberries
