Coriander Crusted Ahi Tuna with a
Mediterranean Relish on a Grilled Pappadam
Baked Brie with Mango Apple Chutney on Bruschetta
Apple Chicken Sausage with Feta Stuffed in
Crimini Mushroom Caps
topped with Toasted Pine nuts
SALADS
Mixed Field Greens with Pear, Chevre, Candied Pecans and
a Peach Champagne Vinaigrette
Grilled Corn and Asparagus Tabbouleh Salad
Bibb Lettuce Cups with California Greens, Grilled Asparagus, and Candied Pecans with Roasted Three Onion Vinaigrette
ENTRÉE
Grilled Sea Bass topped with Roasted Garlic Butter on a bed of
Caramelized Leeks with Potato Cakes
Prime Aged New York Strip Crusted with Bacon, Shallots and
Blue Cheese complimented by Horseradish Whipped Potatoes, and
Marsala Mushroom Ragout
Roulade of Chicken Florentine with Mushroom Risotto, and
Haricots Verts and Baby Carrot with Lemon-Thyme
DESSERT
Wedding Cake sliced and served
Pecan Blondies
Fresh Fruit Basket with Chantilly Crème
