Passed Hors D’Oeuvres
Seared Tuna and Soba Nori Roll with Wasabi Sauce and Ponzu
Lemongrass Chicken Skewers
Asian Barbecued Beef with Lettuce Wraps, Cucumber,
Bean Sprouts, and Cilantro Salads/Soups
Raspberry Goat Cheese Salad, with Crushed Walnuts and
Maple Walnut Vinaigrette
Sweet Potato Ravioli Salad with Blue Cheese,
Walnuts and Sherry Vinaigrette
French Onion Soup with Gruyere and Parmesan Entrées
Osso Buco Braised Veal Shank with Leek Risotto and Spinach
Grilled Mahi Mahi and Ginger Soy Butter
Pan Seared Chicken Piccata with Sugar Snap Peas,
Feta Mashed Potatoes and Caper Artichoke Cream Sauce
Pumpkinseed Crusted Alaskan Halibut with Mango Salsa
Filet Mignon with Balsamic Reduction Desserts
Chocolate Hazelnut Torte
Ginger Crème Brule
Chocolate Truffle Cake
Bread Pudding
Selection of Gelato and Sorbet
Wedding Cake Sliced and Served
