Hors d’Oeuvres
Spinach Boursin Pizza with Caramelized Onions
Indonesian Chicken Sate with Peanut Sauce
Twice-Baked Mini Potatoes with Pancetta and White Truffle Oil
Vienna Almond Chicken with Honey cup Mustard Salads
Vizcaya Salad (Romaine, Artichoke Hearts, Hearts of Palm,
Mushrooms and Asparagus)
Salade Forestiere
(Mesclun with Warm Wild Mushrooms, Fresh Herbs and
Sherry Vinaigrette)
Tuscan Salad (Mesclun and Spinach, Sun-Dried Tomatoes,
Kalamatas, Pignoli, Parmesan, Capers) Entrées
Asian Taste Salmon with Pickled Green Ginger Sauce
Grilled Tenderloin or Elk; Perfect Prime Rib with
Chipotle Sweet Red Pepper Sauce, Cold Béarnaise,
Classic Horseradish Sour Cream
Pork Loin with Orange-Hoisin Marinade
Mediterranean Herbed, Garlic-Studded Boned and
Grilled Leg of Lamb Accompaniments
Presentation of Grilled Vegetables and Oven-Roasted Asparagus
Wild and Brown Rice with Brown Butter Pecans
The Best Garlic Mashed Potatoes
Corn and Black Bean Salad with Cilantro and Chile Chimayo Desserts
Wedding Cake (all flavors) or yours, sliced and served
Lemon Mousse with Fresh Berries
Secret Garden Lavender Cookies
Coffee and Tea Service
