Passed Hors D’oeuvres Herb Crusted Baby Lamb Chop • Corn Breaded Oysters
Red Potato Cups with Caviar • Smoked Trout in Belgian Endive
Fresh Mozzarella with Sundried Tomatoes
Stations
Caviar and Potato Cups Accompanied with Flavored Vodka
Presented in Ice Carving of Marinated London Broil & Roasted Turkey
Sushi • Sautéed Lobster
Three Kinds of Pasta with Pesto, Marinara and Primavera Sauces
Fresh Spinach, Chicken and Seafood Crepes
Peking Duck in a Steamer Garnished with Vegetable Stir Fry
Salads
Roasted Red & Yellow Terrine with Mixed Fresh Baby Greens
in Balsamic Vinaigrette
Warm Baked Goat Cheese with Mixed Greens Radicchio &
Belgian Endives
Warm Duck Salad with Fresh Raspberry Sauce
in Mandarin Orange
Dinner Entrées Filet Mignon with Bearnaise Sauce
Herb Roasted Boneless Half Chicken Stuffed with
Wild Mushrooms Au Jus
Pan Seared Swordfish with Mango & Papaya Chutney
Desserts
Wedding Cake • Apple Strudel • Cheese Cakes
Assorted Cakes & Pies • Fresh Fruit • Coffee Flambé
Sorbet Station
