PASSED HORS D’OEUVRES
Assortment of North Fork Vegetable Bruschetta
Long Island Duck en Croute
Grilled Polenta Topped with Smoked Mozzarella, Purple Basil and Sundried Tomato
Risotto with Fontina Cheese and Porcini Mushrooms
Shrimp and Scallop Wantons Tomato Mousse
Potato Cake Strudel with Mediterranean Vegetable Tapanade
Grilled Quesadillas with Lobster, Oysters, Sorrel and Brie
Smoked Salmon Atop Pumpernickel Triangles, Fennel Mousse

SILVER CHAFING DISHES
Filet Mignon TIps Chasseur • Breast of Chicken CHampagne-Brie Sauce
Grilled Loin of Pork Smoked Cherry Demi-Glace • Free Range Long Island Duck Paella
Farfalle Pasta Tossed with Fresh Vegetables, Long Island Chardonnay Cream Sauce

SEATED DINNER

First Course
Grilled Vegetable Tourrine Provençal • Shrimp and Scallop Lasagna

Second Course
Mesclun Pillow of Greens

Entree
Twin Medallions of Filet Mignon, Sauce Poivrad
Butternut Squash Timbale, Almond Crusted Dauphine Potato
Pan Seared Norwegian Salmon, Ginger Lime Buerr Blanc
Vidalia Onion Marmalade, Sweet Potato Soufflé
Grilled Tuna Tostada, Fresh Tomato, Black Bean and Mango Salsa
Julienne Blue Corn Tortilla Strips, Sliced Avocado, Roasted Red Pepper and Chives
Stuffed Breast of Chicken Angelo
Eggplant Ratatouille, Grilled Polenta Triangles
Pan Roasted Stuffed Veal Chop
Fresh Broccoli Rabe with Sundried Tomato, Sage and Rosemary Infused Rosositta Potato
Pistachio Nut Crusted Long Island Duck
Fresh Snap Peas, Wheat Berry Waffle, Honey and Orange Zest Glaze
Oven Roasted Striped Bass, Potato Crust Wrapping
Crispy North Fork Leeks, Asparagus Tips and Tomatoes

Desserts
Traditional Wedding Cake
Coffee Service • Chocolate Dipped Strawberries • Petit Fours
Coconut-Mango Infused Creme Brulé • Almond Tuile Cookie, Frangelica Mousse Filling
Warm Chocolate Paté, Raspberry Coulis • Strawberry Napoleon, Creme Anglaise