Hors d’ Oeuvres
Lobster Ravioli, lightly breaded and served with lemon-herb aioli
Baby Lamb Chops
Brie, pear and almond wrapped in phyllo pastry
Tenderloin Brochette
Cold smoked salmon with capers and dill on crostini

Salads
Romaine Hearts
with sliced pears, caramelized pecans, cranraisins,
maple gorgonzola dressing
Baby Spinach Salad
goat cheese, artichokes, toasted pine nuts tossed with raspberry vinaigrette
Field of Baby Greens
Mandarin oranges and glazed pecans, raspberry vinaigrette

Entrées
Atlantic Salmon in a Potato Crust,
Mediterranean relish with citrus beurre blanc
Roast Tenderloin of Beef, merlot demi-glace and béarnaise
Filet, Prawns and Chicken
Broiled Petite Filet with cognac sauce, Prawns Provencal
and Spiral Stuffed Breast of Chicken
Hazelnut Crusted Rack of Lamb, zinfandel rosemary demi

Dessert
Wedding Cake sliced and served (complimentary)
Coffee and Tea service