Cocktail Reception
Elegant Selection of Butler Passed Hors d’oeuvres
Carving, Wok, Pasta and Sushi Stations

Appetizer
Crab Cakes with Grainey Mustard Sauce
Mesclun Lettuce with Grilled Marinated Shrimp
Roasted Red and Yellow Peppers, Crumbled Feta Cheese
with a Light Balsamic Vinaigrette
Baked Phyllo of Boursin Cheese and Herbs with
Marinated Pear Salad, Red Grapes, Toasted Pecans
on Baby Field Greens with Port Wine Vinaigrette

Entrees
Chateaubriand, Frizzled Onions, Sauce Bordelaise
Spiced Chilean Sea Bass, Chili Vinaigrette
Pecan Encrusted Salmon, Raspberry Sauce
Pan Seared Breast of Chicken, Pine Nuts,
Herb Crust; Sherry Sauce

Dessert
Poached Pear with Cinnamon Sauce, Petite Chocolate Cup
filled with Pear and Walnut Mousse, Chocolate Dipped Strawberry
Phyllo Shell dipped in Chocolate Sauce
filled with Vanilla Ice Cream topped
with Warmed Blueberry and Strawberry Foster
White Chocolate Truffle filled with Raspberry Sorbet
served on a Chocolate Sauce, Fresh Whipped Cream
Petit Fours • Chocolate Dipped Fruits
Tiered Wedding Cake • Cordial and Coffee Cart