Butlered Hors D’Oeuvres
Pinwheel of Scottish Smoked Salmon with Roasted Yellow Pepper and Chives
Lobster on Potato Crisp with Dill
Beef Carpaccio with Roasted Fennel and Grainy Mustard
Italian Sausage, Roasted Peppers and Smoked Mozzarella wrapped in Phyllo
Oriental Roasted Duck with Ginger Plum Sauce
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
Seared Fillet of Swordfish
with Grilled Japanese Eggplant, Radicchio,
Black Plums, Ginger and Sesame
Charred Filet Mignon
with Grilled Spring Onions and a Crimini Mushroom Demi-Glace
Marinated Double-Cut Chops of Lamb
with Chianti, Lemon Thyme and Black Beans

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