Pasta
Penne Rigate, Julienne of Proscuitto di Parma,
Sweet Vidalia Onions, Fresh Tomato and Basil

Salad
Baby Field Greens, Caramelized Walnuts, Sliced
Apples and Cranberries Lemon and Thyme Vinaigrette

Entrée
Herb Marinated Grilled Filet Mignon, Port Wine Sauce, Shitake Mushrooms
Breast of Chicken in Croute, Leaf Spinach,
Toasted Pine Nuts, Asiago Cheese, Port Wine Sauce
Lemon Thyme Marinated Imported Seabass,
Fennel and Tomato Buerre Blanc
Entrées are served with Chef’s Selection of Seasonal Vegetables and Potato

Dessert
Sampler Plate or Parisienne Display
Wedding Cake