Butlered Hors D’oeuvres
Roasted Black Figs with Gorgonzola and Prosciutto,
Foie Gras Canapes with Black Currant, Tomato and Corn Galette with Caviar, Loin of Lamb on toast with Mint Bearnaise, Gingered Chicken Cakes with Cilantro Mayonnaise, Clams Provencal
Served Dinner
Appetizer
Fresh Lump Crabmeat Wrapped in Filo with
a Champagne Sauce
Salad or Soup
Tricolor Salad Served with Sliced Pears, Toasted Almonds, Roquefort Cheese, with Pear Vinaigrette
Curry Chicken Soup with Apple
Entrée
Red Snapper with a Truffle Vegetable Crust and White
Wine Butter Sauce Served over Israeli CousCous
Rack of Lamb with Garlic and Fine Herb Sauce, Served
with Mashed Garlic Yukon Potatoes
Roasted Cornish Hen Stuffed with Wild Rice and
Dried Apricot Sauce
Dessert
Vanilla Crème Brule Tart with Fresh Raspberries
Customized Wedding Cake
