Butler Served Hors d’Oeuvres
Tuna Tartar with Waffle Potato Chips
Bruschetta with Tomatoes, Fresh Mozzarella and Basil Oil
Eggplant Bruschetta • Spanakopitas (Phyllo filled with Spinach)
Mini Bouchée with Dipping Sauce • Clams Casino
Skewered Chicken Satay with Dipping Sauce
Coconut Battered Shrimp • Potato Pancakes with Apple Chutney
Prosciutto Wrapped Asparagus • California Rolls with Tabiko
Sun-Dried Tomato and Artichoke Tarte
Scallops Nantucket • Asian Pork Dumplings
Appetizers and Salads
Melange of Greens
with Tapenade of Fresh Vegetables and Champagne Vinaigrette
Mesclun Greens
with Preserved Tomatoes and Chevre Cheese Crostini
Arugula and Radicchio Salad
with Toasted Pine Nuts, Pears and Fennel
Spinach Salad with Gorgonzola and Roasted Peppers
Wild Mushroom Feuillette • Creole Style Fish Cakes
Traditional Manicotti with Basil and Romano
Melange of Grilled Tuscan Vegetables
with Reduced Balsamic Vinegar
Entrées
Crab and Scallop Stuffed Shrimp
with Basmati Rice and Lemon Beurre Blanc
Herb Encrusted Chicken Breast
with Sautéed Spinach and Lyonnaise Potatoes
Slow Roasted Prime Rib of Beef
with Port-Braised Shallots & Wild Mushrooms
Roulade of Chicken with Prosciutto, Spinach & Provolone
Pan-Seared Salmon Fillet with Yellow Pepper Sauce
Dessert
Wedding Cake from
Kim’s Cottage Confections
