Passed Hors D’oeuvres
Mini Maryland Crab Cakes with Red Pepper Remoulade
Sliced Filet Mignon on Herbed Crouton with
Horseradish Crème
Skewered Hoisen Barbecued Shrimps
Pepper Crusted Ahi Tuna over Wonton Crostini & Wasabi Aioli
Red Bliss Potatoes with Caviar Crème Fraiche
Wild Mushroom & Goat Cheese Tart
Choice of a buffet dinner or a sit-down dinner.

First Course
Seafood Ceviche served in Martini Glass
Poached Asparagus with Pastrami Smoked Salmon with Champagne Chive Vinaigrette
Wild Mushroom in Puff Pastry with Brandy Cream Sauce

Salad Course
Mesclun Salad with Goat Cheese, Sliced Apples,
Walnuts with Honey Balsamic Glaze
Portobello Mushroom Tower with Mozzarella,
Tomato & Basil over Mesclun
Clasic Caesar Salad with Croutons & Parmesan

Main Course
Sliced Filet Mignon served with Classic Bernaise Sauce
Prime Rib of Beef with Natural Au Jus
Sauteed Medallion of Chicken with
Wild Mushroom Cabernet Sauce
Chicken Picatta with Artichoke Hearts & Capers
Pecan Crusted Mahi-Mahi with Vidalia Onion & Pineapple Relish
Baked Silver Cod with Zinfandel Butter Sauce
Norwegian Salmon with Basil Crusts & Lemon Beurre Blanc

Beautifully Tiered Wedding Cake
Petit Fours & Chocolate Dipped Strawberries
(or elaborate Viennese Table)
Coffee, Decaf & Tea Service