Hors D’oeuvres
Smoked Salmon with Capers, Red Onion,
Cream Cheese and Bread
Sirloin Rolls with Horseradish
or Red Pepper Cream Cheese Salads
Classic Caesar
Field of Greens with Glazed Walnuts,
Pears and Blue Cheese Dinner Entrées
Petite Bacon Wrapped Filet Mignon
with Rosemary Demi Glace
Broiled Salmon with Lemon-Champagne Sauce
Fresh Herb Chicken with Basil-Alfredo Sauce Dinner Accompaniments
Italian Rice Pilaf
Duchess Potatoes Desserts
Wedding Cake Sliced and Served
Fresh Berries Smothered in Crème Anglais
Triple Layer Chocolate Ganache
