Passed Hors d’Oeuvres
Texas Blue Crab Cakes With Pablano Chili Aioli
Lime and Cilantro Marinated Tiger Prawns
Sirloin Satay With a Merlot Glaze
Traditional Spanikopita
Seared Ahi Tuna in Filo Cups
Buffet
Beautiful Fruit Display
Fresh Pineapple, Cantaloupe, Honeydew, Grapes and
Fresh Seasonal Berries decorated with Carved Melon
Baby Spinach Salad
with Crumbled Blue Cheese, Toasted Walnuts, Fresh Raspberries
and Frosted Cranberries tossed with a Pomegranate Vinaigrette
Fresh Organic Roma Tomatoes and English Cucumbers
with Marinated Mozzarella and Feta Cheese drizzled
with a Pesto Vinaigrette
Steamed Fresh Asparagus
with Light Lemon Butter
Roasted Red Potatoes
with Garlic, Rosemary, Thyme and Extra Virgin Olive Oil
Mesquite Grilled Salmon
Lightly Brushed with Hoisin Sauce and served
with Tropical Pineapple, Papaya and a Mango Salsa
Slow Roasted Prime Rib of Beef Carved at the Buffet
served with Mushroom Bordelaise and Horseradish Sauces
Desserts
Individual Miniature Chocolate Hearts
with Passion Fruit and Blueberries
Customized Fondant Wrapped Wedding Cake
with Fresh Flowers
Freshly Roasted Coffee and Assorted Teas
