~ Hors d’Oeuvres ~
Mini Crab Cakes
with Remoulade Sauce
Bruchetta
with Vine Ripened Tomatoes, Garlic and Basil
Baked Brie Round
served with Sliced Apples, Pears and Baguette
Bay Shrimp Ceviche
served with Tortilla Chips
~ Starters & Salads ~
Crispy Risotto Cakes
with Gorgonzola Cream
Grilled Portabello Mushroom
stuffed with Sweet Corn Polenta
Heart of Romaine
with Spiced Pecans, Gorgonzola Cheese and a Sherry Vinaigrette
Sonoma Pear Salad
with Baby Greens, Chevre, Walnuts and a Raspberry Vinaigrette
~ Main Courses ~
Petite Filet Mignon
served with Shrimp Scampi
Stuffed Chicken Mendocino
with a Dijon Mustard Sauce
Sundried Tomato Crusted Atlantic Salmon
with Swiss Chard
Roasted Prime Rib
served Au Jus and with Creamed Horseradish
Center Cut Pork Chop
stuffed with Roasted Walnuts, Sage and an Apple Cider Butter
~ Dessert Service ~
Wedding Cake Sliced and Served
Coffee and Tea Service
