Hors d’Oeuvres
Spinach and Bacon Stuffed Mushrooms
Brie, Pecan, and Fig Crostini
Smoked Salmon with Whipped Chêvre and Cucumber
Tomato and Olive Bruschetta Soups
Autumn Vegetable Bisque
French Lentil Salads
Classic Caesar
Mesclun with Goat Cheese, Dried Cherries, Pecans, and
Balsamic Vinaigrette Main Course
Pan-Roasted Statler Chicken Breast with
Thyme-Scented Mushroom Ragout, Wild Rice,
Vegetable Medley & Garlic Herb Butter
Slow-Roasted Pork Tenderloin with Grilled Apple Chutney and
Mashed Sweet Potatoes
Prime Rib with Country Mashed Red Bliss Potatoes and
Horseradish Cream Sauce
Poached Salmon Fillet with Herbed Rice Pilaf and
a Tomato Caper Relish
Roasted Vegetable Tortellini in Provencal Butter Dessert
Custom-made Wedding Cakes
Flourless Chocolate Cake with Raspberry Coulis and
Fresh Whipped Cream
Lemon Custard Tart
