Butlered Hors D’Oeuvres
Pinwheel of Scottish Smoked Salmon with Roasted Yellow Pepper and Chives
Lobster on Potato Crisp with Dill
Roquefort and Pear wrapped in Phyllo
Italian Sausage, Roasted Peppers and Smoked Mozzarella wrapped in Phyllo
Coconut Shrimp with Fruit Chutney
Grilled Vegetable Quesadilla
In Addition
Stir Fry Station • Sushi Station • Carved Rack of Lamb
Dinner Menu
Appetizers
Brandied Forest Mushrooms with Grilled Market Vegetables in Flaky Pastry
Saffron Poached Sea Scallops with Crimini Mushrooms with Tomato Risotto
Salads
Salad of Doral Greens
with Mixed Berries, Candied Pecans and Lemon Pepper Vinaigrette
Entrees
Florida Red Snapper with Fennel, Nicoise Olives, Roasted Plum Tomatoes and Vermouth Sauce
Charred Filet Mignon with Balsamic Baby Onions and Mushrooms Demi Glaze
Grilled Double Lamb Chops with Baked Vegetable Tart, Haricot Vert
and Rosemary Sauce
Dessert
Chocolate Crepe filled with a Chocolate Rum Mousse on Créme Anglaise
Mixed Berries with Champagne Sabayon in a Tuille Cup with Chocolate Leaves
Wedding Cake
Beautifully Decorated Tiered Wedding Cake by an Award-Winning Pastry Chef
