Passed Hors D’oeuvres
Bruschetta with Mozzarella, Tomatoes, and Basil
Handmade Miniature Beef Wellington Purses
Basil and Phyllo Wrapped Shrimp with
Curry Sauce
Honey and Herb Crusted Lamb Chops with
Port Wine Reduction
Tuna Tartar with Sesame and Ginger on a
Wonton Crisp with Soy Glaze Plated Entrées
Rosemary Marinated Chicken Breast
Black Angus Beef Filet
Pan Seared Duck Breast
Wasabi Crusted Halibut
Homemade Potato Gnocchi Dessert
New York Cheesecake with Fresh Berry Compote
Chocolate Molten Cake with
Vanilla Ice Cream and Raspberries
Or
Wedding Cake Sliced and Served
