Hors d’Oeuvres Passed Butler Style
Sesame Tuna Tartlets • Skewered Chicken Wrapped in Bacon
with Spicy Thai Peanut Sauce • Swiss Chard, Proscuitto and Parmesan Strudels • Coconut Shrimp with Mango Mustard Sauce
Appetizers
Wild Mushroom Ravioli with Toasted Pine Nut Mascarpone Sauce
Crispy Angel Hair Pasta Pancake with Grilled Shrimp
and Roasted Tomato Vinagrette
Salads
Mesclun & Endive with Gorgonzola Cheese, Port Wine
Marinated Cherries, Pistachio Nuts, Haricot Vert
and Sherry Mustard Vinagrette
Entrées
French Cut Chicken Beast with Porcini Mushroom Sauce
Filet Mignon with Green Peppercorn Red Wine Sauce
Horseradish Crusted Halibut with White Port Sherry Vinagrette
Grilled Salmon with Roasted Eggplant Pine Nut Compote
Served with Seasonal Fresh Vegetables
& Selection of Rices/Potatoes
Dessert
Freshly Brewed Coffee, Decaf & Assorted Teas
Served with your choice of Wedding Cake
