Butlered Hors d’oeuvres
Tuna Tartare in a Sesame Tuile Cone
Pastrami Salmon on Warm Swedish Flatbread
Hibachi Steak served with Grilled Mango
Smoked Chicken & Apple Quesadilla
Lobster BLTs with a Saffron Aioli
Porcini Tortellini served in Ceramic Spoons
Artichoke Fritters with a Lemon Basil Aioli
Smoked Duck with a Wild Cherry Marmalade
Cocktail Stations
Tuscan Bistro Station
Moroccan Tagine
Steak House
Pan Asian
Dinner Menu
First Course
Timbale of Red Beets, Carrots, and Goat Cheese
Blood Orange and Tarragon Vinaigrette
Feathery Greens with Orange Segments and Fennel
Entrée Suggestions
Grilled Tournedo of Beef, Pinot Noir Reduction
Oven Roasted Boneless Organic Chicken, Stuffed with
Sun Dried Tomato and Fresh Porcini Mushroom
Asian Lacquered Duck, Hoisin Lime Sauce
Seared Filet of Halibut over Buttery Parsnip Mash
Sweet Conclusion
Wedding Cake
Chocolate Truffle Cake with Espresso Ice Cream
Lychee and Coconut filled Macaroon
with Rose Petal Cream and Lemon Sorbet
Petits Fours and Miniature Pastries
Coffee and Tea Service
