The Following Hors D’oeuvres to be
Butler Passed from Elegant Platters
Lobster Phyllo Roll
Chicken Dijon in puff pastry
Panag Shrimp
Smoked Mozzarella and Red Pepper Profiterole
Beef Wellington
Dungeness Crab Cakes
California Rolls
Chilled Gulf Shrimp Cocktail
Ahi Tuna with Wasabi Cream
Stations
Cavatappi with Rose Sauce
Tagliatelle with Duck Confi, Spinach and Cippolini’s
in a Veal Cream Sauce
Carved Rack of Lamb with Minted Vinaigrette
Appetizer
Seared sea scallops over melted leeks, red onion, morel
mushrooms and fried fennel in a tomato lemon butter
Red & yellow tomato napoleon with salted fresh mozzarella,
grilled red onion and Portobello with basil oil and balsamic syrup
Salads
Arugula salad with goat cheese, Serrano ham chips,
roasted yellow pepper, roasted beets with fig vinaigrette
Entrée
Seared seabass with roasted butternut squash puree, baby
artichokes, Dijon sage sauce and peppered pineapple relish
Grilled filet mignon with a fried shallot, red pepper compote,
Yukon gold mashed potato, asparagus tips with a red wine bordelaise
Desserts
Traditional Tiered Wedding Cake
Freshly Brewed Coffee, Decaffeinated Coffee and Specialty Teas
Passion Fruit Pavlova
Passion cream, fresh berries and meringue
