Passed Hors d ’Oeuvres
Smoked Salmon on Belgian endive
with crème fraiche and chives
Rice paper rolls with diced vegetables and parsley
Mini baked crab cakes and salsa remoulade
Dinner
Roasted Chilean sea bass
saffron rice, sautéed haricot verte
and baby vegetables
*
Seared tenderloin of prime Angus beef
on potatoes au gratin
grilled asparagus
brown rice sauce
or
Stuffed breast of organic chicken
served with wild rice pilaf and vegetables
lemon sauce
*
Herb roasted goat cheese salad
with red and yellow beets, herb vinaigrette
or
Organic wild greens with shallot vinaigrette
Roma tomatoes and parmesan
Sweets
Wedding Cake
Sugar baked peaches served with butter pecan ice cream
Fresh seasonal berries and sorbet
garnished with almond cookies
