Appetizers
Duck quesadilla with mango red chile sauce
Ceviche served with chips and specialty dips
Salad with freshly baked artisan bread
Entrées
Ginger Scallops- Ginger infused crusted scallops
finished with
an orange butter sauce, served on a bed of
scallion coconut basmati
Tenderloin of Beef Au Poivre- Tenderloin of beef
encrusted in black pepper and served with a
brandy digon cream reduction
Desserts
Peach Cobbler- Nutmeg and brown sugar sweetened peaches
topped with a sweet biscuit crust, served with
fresh whipped cream
Wedding cake sliced and served
Coffee and Tea service
