Displayed Hors d’Oeuvres
SEAFOOD DISPLAY ON ICE
Shrimp, snow crab claws and mussels with
house?made cocktail sauce
Hand passed Hors d’oeuvres
BROILED SCALLOPS
wrapped with apple?smoked bacon
ROASTED BEEF TENDERLOIN
with Horseradish Cream Cheese on baguette
Balsamic Caramelized Onions and Feta in a phyllo cup
First Course
BABY LETTUCES AND GOAT CHEESE STUFFED PEAR
with shallot rice wine vinaigrette
Intermezzo
CHAMPAGNE SORBET
Main Course
HERBED BREADCRUMB ENCRUSTED COLORADO RACK OF LAMB
with mustard jus, seasonal vegetables and
truffle whipped potatoes
OR
CRAB ENCRUSTED ALASKAN HALIBUT FILLET
with shaved asparagus and citrus reduction,
seasonal vegetables and sticky rice cake
Served with freshly baked breads
Dessert
BAILEY’S IRISH CREAM WHITE CHOCOLATE CHUNK
ESPRESSO WEDDING CAKE
Devil's Food cake drizzled with Bailey’s, layered with
milk chocolate Bailey’s Irish Cream mousse
with chunks of espresso beans and white chocolate
