Hors d’oeuvres Selection
A Display of Fresh Crudités with Dips
Regional & Imported Cheeses

Butler Style Passed Hors d’oeuvres
Choice of Three:
Scallops Wrapped in Bacon
Chinese Potstickers with Ginger
Mushroom Caps with Crab and Swiss
Tomato and Basil Bruschetta
Beef and Brie Canapé

First Course
Choice of One:
Caesar Style Salad
Spinach Salad with Shiitake Mushrooms and
Honey Ginger Vinaigrette
Penne with Plum Tomatoes and Buffalo Mozzarella

Entrees
All Entrees Include Rolls and Butter, Chef’s Selection of
Vegetables and Starch, Coffee, Tea and Decaffeinated Coffee

Choice of Two:
Roast Sirloin of Beef with Cabernet and Wild Mushrooms
Sautéed Breast of Chicken Francaise
Grilled Atlantic Salmon with Tarragon Salsa
Grilled Swordfish with Fresh Herb-Lemon Butter
Roast Half Range Chicken with Country Herbs
8 oz. Filet Mignon with Sauce Bordelaise
Veal Sirloin Oscar with Lobster, Asparagus and Béarnaise
Petit Filet Mignon and Stuffed Shrimp with Bordelaise Sauce

Desserts
Customized Wedding Cake
(or Choice of One)
Presentation of European Style Mini Pastries for Individual Tables
White and Dark Chocolate Mousse with Chantilly
N.Y. Style Cheesecake with Berries and Chambord