Passed Hors D’oeuvres
Fresh Mozzarella and Tomato on Rosemary Focaccia Croutons, Crab
Cakes with Chipotle Aioli, Herb Crusted Baby Lamb Chops with Mint
Crème Fraiche, Lobster Medallions on Brioche with Caviar & Tarragon

Stations
Seafood
Jumbo Gulf Shrimp, Farm Raised Wellfleet Oysters, Littleneck Clams,
Bloody Mary Cocktail Sauce, Lemon Wraps and Red Wine Mignonette
Pasta
Three Pastas: Penne, Farfalle, Rigatoni Cooked to Order
with a la Vodka, Tomato Basil and Pesto Sauces
Bowls of Whole Milk Ricotta, Grated Parmesan, Crushed Red Pepper
Chef’s Carving
Roasted Pork Loin with Apple and Pear Chutney
Herb and Garlic Rubbed Filet Tenderloin with Rosemary Demi Glace
Asian
Vegetable Stir Fry Wok, Peking Duck Rolled in Moo Shu Wrappers
and Steamed in Bamboo Baskets, Fried Asian Beef Wontons
Bowls of Diced Scallions, Shredded Cucumbers, Hoison and Soy Sauce
Caviar
American Sturgeon Caviar, Buckwheat Blinis, Brioche Toast Points,
Capers, Crème Fraiche and Egg Mimosas
Accompanied by Strawberry, Lemon, Vanilla and Orange Vodkas

Salad
Mixed Greens with Warm Baked Goat Cheese,
Portobello Mushrooms and Balsamic Vinaigrette

Dinner Entrées
Grilled Sterling Silver Filet Mignon, Caramelized Garlic Mashed
Potatoes, Tied Haricot Verts and Baby Carrots, Port Wine Demi-Glace
All Natural Stuffed Chicken Breast with Apple and Sage
Bathed in a Calvados Brandy Wine Sauce
Pan Seared Chilean Sea Bass, Steamed Jasmine Rice
with Sautéed Shrimp and Citrus Fondue

Desserts
Wedding Cake, Chef’s Flambe Station,
Bananas Foster, Crêpes Suzette, Crocquembouche,
Warm Apple Strudel Station, Assorted Fruit Sorbets,
Cheesecake Station (American, Cappuccino and Chocolate)