Hors D’Oeuvres Tabled Grapevine Basket of Seasonal Garden Crudité of Fresh Crisp Vegetables
Raw Bar • Tuscan Table • Tapas Bar • Sushi Bar
Baked Brie En Crouté with Apricot Almond Conserve Baguette
Layered Chevré Torte with Pesto and Sun Dried Tomatoes
Hors D’Oeuvres Butlered Maryland Crab with Sherried Cream Sauce in a Buttered Puff Pastry
Sun Dried Tomato with Mozzarella & Pesto Puff Pastry Swirls
Roquefort Silk and Grilled Walnuts on Toast Points
Ginger Pork Dumplings with Apricot Plum Sauce
Wild Mushroom Triangles
Quesadillas with Guacamole and Chipolte Cream
Skewered Chicken Sate with Indonesian Peanut Sauce
Gorgonzola Silk on Endive Spears with Pistachio Dust
First Course Tuscan Shrimp & Avocado in a Cup of Radicchio
with Remoulade Sauce
Wild Mushroom Bisque – A Rich Medley of Mushroom Flavors
Shoepeg Corn and Zucchini Timbale
with a Fresh Roasted Pepper Sauce
Salad Course Wild Field Greens Garnished with
Caramelized Walnuts and Edible Flowers
Entrees Grilled Atlantic Salmon with Tropical Fruit Salsa
Baby Rack of Lamb Coated with Dijon Mustard, Thyme and Garlic
Roasted Loin of Pork with a Maple Mustard Glaze
Haricot Verts – French Green Beans in Bundles
Garlic Mashed Potatoes
Medley of Butternut Squash, Red Bliss and Sweet Potatoes
Dessert Wedding Cakes – Mocha Cappuccino, Ivory Elegance, Lemon Mousse
Dessert Bar
Chocolate Truffles • French Cookies • Florentines
Fresh Fruit Tarts • Chocolate Lace • Pecan Bars
Petite Miniature Peach and Strawberry Ice Cream Sorbets
