Hors d’Oeuvres
Grilled Sea Scallop, Pink Ginger Relish, Melba Round
Grilled Shrimp with Thai Curry Remoulade
Truffled Lobster Tart
Blackened Duck Breast on Walnut Bread,
Cranberry-Orange Relish
Miniature Risotto with Creme Fraiche and Tobiko
Crab Cakes with Remoulade

Abundant Fresh Crudite and a Selection
of International Cheeses
French Breads and English Water Crackers
Champagne Grapes and Dried Fruits

Carving Station
Gravlax, Pastrami and Smoked Salmon
Capers, Red Onions, Lemon and Grain Breads

Cold Seafood Presentation
Lobster, King Crab Legs, Clams, Oysters and Shrimp

First Course Selection
Seared Tuna, Roasted Peppers and
Ginger Cilantro Sauce
Grilled Filet Mignon and Shelled Lobster
Melange of Seasonal Vegetables, Wild Mushrooms
and Potato Cake

Dessert Course
Trio of Creme Brulee-Orange, Mocha and Chocolate
Assorted Berries and Mint Sprig

Wedding Cake
Four Tiered Antique Garland Swag
Vanilla Brandy Cake with Mocha Raspberry Filling