Hors d’oeuvres
Prosciutto Wrapped Asparagus served with honey mustard sauce
Pomme de terre filled with caviar and crème fraiche
Scallop Ceviche flavored with Lemon, Peppers & Fresh Herbs
served on Endive
Cozy Shrimp Spring Roll flavored with Sesame Oil, Garlic & Scallion
Miniature Beef Wellington in Puff Pastry
Asparagus Tartlet w/Gruyere Cheese
Herb Encrusted Baby Lamb Chops served with Mint Chutney
Elaborate International Cold Display
Selection of Hot Dishes displayed in silver chafing dishes
Pasta Station • Carving Station
Formal Dinner
Appetizers
Osso Buco • Wild Mushroom & Sage Cavatelli • Sea Scallop • Tuscan Ravioli Salads
Mozzarella & Roasted Red Pepper • Tapanade Salad • Stilton Frisee Salad
Arugula & Fennel • Ahi Tuna Carpaccio • Lemongrass Poached Salmon
Grilled Asparagus & Prosciutto • Spinach & Goat Cheese Entrees
Chilean Sea Bass
Porcini mushroom encrusted Chilean sea bass
with a warm grilled leek vinaigrette
Filet Mignon
Grilled to your liking, napped with a cabernet pink peppercorn sauce
Duck Jubilee
Delicately pan seared breast of duck served with port wine cherry reduction
Grilled Lamb T-Bone
Red wine rosemary reduction and eggplant caponata
Vegetable Wellington
Portobello mushroom, roasted asparagus, zucchini and
yellow squash in a puff pastry Dessert
Custom Designed Tiered Wedding Cake
An assortment of exquisite petit fours, chocolate truffles and chocolate covered strawberries
International Coffee Selection
Premier Bar Service
White Glove Service
