Butler Passed Hors D’oeuvres
Peppercorn Crusted Beef Tenderloin on a Creamy Gorgonzola Toast
Spring Roll with a Tequila Lime Duck Sauce
Spicy Tuna in on a Wonton Crisp with Wasabi Crème Fraiche
Stuffed Mushrooms with Truffle Mushroom Duxelle
Chicken Satay with a Miso Barbeque Sauce
Individual Shrimp Cocktail in a Shot Glass
with a Traditional Cocktail Sauce
Action Stations
Carving Station • Martini Salad Station • Asian Station • Seafood Bar
~ Reception ~
Appetizer
Fresh Mozzarella, Beefsteak Tomato and Baby Micro Arugula
Drizzled with White Balsamic Dressing
Organic Mesculin Greens with Sliced Poached Pear,
Goat Cheese, Candied Pecans and Cherry Tomatoes
Tossed in a Champagne Vinaigrette
Georgia House Salad with Gorgonzola Cheese, Candied Walnuts, Granny Smith Apples, and Organic Mesculin Greens
Tossed with a Raspberry Vinaigrette
Second Course
Jumbo Cheese Agnolotti in a Creamy Pesto Sauce
Penne with Prosciutto and Onion Splashed with Vodka
in a Creamy Tomato Sauce
Maryland Crab Cake Served with a Caper Vinaigrette and Micro Greens
Entrée
Horse Radish Herb Crusted Atlantic Salmon
Served with a Dijon Beurre Blanc
Grilled Center Cut Filet Mignon with a Port Wine Demi Glaze
Grilled Chicken Breast Served with Prosciutto, Sage and
Melted Mozzarella, Topped with a Red Wine Demi Glaze
