Appetizers
Cocktail Crab Claws with Lemon and Cocktail Sauce
Sesame Tuna Tartar in an English Cucumber Cup
Oysters Rockefeller with a hint of Pernod and Hollandaise
Petite Crab Cakes with Dill Crème Fraiche
Coconut Shrimp with Mango Chutney Soups and Salads
Cream of Potato and Leek finished with Buttermilk
Lobster Bisque laced with Cognac and Crème Fraiche
Caramelized Onion with Portobello Beef finished with
Gruyere Crouton
Wild Field Greens tossed with Cucumber, Tomato, Mushroom and
Red Onion with Balsamic Vinaigrette Dressing
Spinach Salad with Maytag Blue Cheese, Red Grapes and
Spiced Walnuts with Chervil Vinaigrette Entrées
Seared Beef Tenderloin with Shiitake Mushrooms,
Gratin Potatoes and Brandied Green Peppercorn Demi Glace
Sautéed Rocky Mountain Trout
served on a bed of Calico Rice with Tomato and Dill Beurre Blanc
Seared Alaskan Halibut in a Horseradish-Mustard Crust with
toasted Orzo Timbale and Chive Butter Sauce
Breaded Boneless Chicken Breast rolled with
Sundried Cherry Hazelnut Pesto, Provolone Cheese,
Rosemary Veloute and a Polenta Crisp Dessert
Wedding Cake sliced and served
Their chefs are more than happy to discuss and create menus
to accommodate any special requests.
