Butlered Champagne upon arrival
Custom Cocktail Reception with International Cooking Stations
and creatively presented Hors D’oeuvres
Elegant Beginnings
Oysters Rockafeller
Grilled Portabello Mushroom Encroute
served atop of Baby Spinach Leaves
Spicy Pan Seared Yellow Fin Tuna with Baby Vegetables
enhanced with an Orange Peel Infused Olive Oil
Entree
Shatake Glazed Veal Chop
Roast Rack of Lamb with Minted Chutney
Boned Duckling Breast with Fresh Figs
Filet Mignon-Bernaise Sauce
Lobster Tail Oreganatta
Asparagus Tied with Leek Ribbons
Grilled Tomato
Potato Basket Filled with “Smashed Potatoes”
Finale
Fantasy of Desserts served from the Venetian Table or
individually plated and served from a “Painter’s Palate”
