Butlered hors d’oeuvres
Braised Short Rib and Parsnip Spring Rolls
Smoked Salmon Rosette
Coconut Shrimp with Mango Chutney
Sweet Potato Fritters with Grilled Lamb
Hummus in a Parmesan Tuille with Toasted Pecans
Appetizers
Lobster, Scallop and Shrimp in a Vegetable “Nage”
Artichoke Gratin with Vegetable Mosaic and Saffron Sauce
Salad
Endive, Radicchio, Watercress with Sherry Shallot Vinaigrette
Entrees
Portobello Crusted Halibut, Risotto and Mushroom Reduction
Roast Loin of Veal Stuffed with Wild Mushrooms, Truffle Sauce
Herb Crusted Rack of Lamb, Couscous and Niçoise Vegetables
Dessert
Wedding Cake – Tuille and Sorbet, Crème Anglaise and Berries
Made by their own Pastry Chef and designed
how you would like it, in a variety of flavors
