Hors D’Oeuvres
Pistachio Crusted Lamb Chops • Scallops Wrapped in Pancetta
Coconut Shrimp • Stuffed Mushrooms • Mini Crab Cakes
Sweet Sausage with Mozzarella • Chilled Shrimp Brochettes
Potato Pancakes • Steamed Vegetable Dumplings
Baked Littleneck Clams

Cocktail Reception
Italian Antipasto • Bistro Table of Fruit, Cheeses and Crudite
Pasta Station • Carving Boards • Mashed Potato Bar

Appetizers
Penne Pasta with Vodka Sauce, Fresh Basil and Parmesan Crisp
Housemade Mozzarella Pinwheels with Arugula Greens
Grilled Vegetable Napoleon, Balsamic Syrup
and Roasted Pepper Olive Oil

Salads
Traditional Caesar Salad with Garlic Croutons
Field Green Salad with Balsamic Vinaigrette
and Crumbled Goat Cheese
Boston Lettuce with Apples, Walnuts & Gorgonzola

Entrée
Hand-Cut Fillet Mignon of Beef, Portabella Mushroom Cap and Barolo Wine Sauce
North Atlantic Salmon, Fried Onion Crust, Whole Grain Mustard Cream
Chicken Provencal, Mushroom, Tomato, Onion, Fresh Rosemary
Veal Medallions, Eggplant Caponata, Fresh Mozzarella, Veal Jus Lie
Prime Rib, Sliced to Order, Horseradish Sauce

Desserts
A presentation including Wedding Cake
and choice of three of the following—
Chocolate Decadence • Mini Cannoli • Tuxedo Dressed
Strawberry • Maple Pecan Tart • Fresh Fruit Cheesecake
Mini Oreo Cheesecake • Seasonal Fruit Tart