Passed Hors D’oeuvres
Smoked Muscovy Duck with Apple Chutney
Bruschetta with Mozzarella, Tomatoes, and Basil
Potato Bilini’s with Crème Fraiche and Caviar
Pan-fried Louisiana Crab Cakes
Tandoori Shrimp Kabob Dipped in Mint Yogurt Entrées
Free Range Breast of Chicken
Pan Roasted Duck Breast
Black Angus Beef Tournedos
Applewood Smoked Double Chop of Colorado Lamb
Veal Medallion
Pork Tenderloin
Slow Smoked and Roasted Pacific Salmon
Basil Crusted Halibut
Grilled Ahi Tuna
Seared Trout Filet Dessert
Wedding Cake sliced and served
