~ Hors d’Oeuvres/Appetizers ~
Chicken Satay with spicy capenne peanut sauce dip
Coconut Prawns sautéed with lemon butter and
sweet sherry wine sauce with raspberry glaze;
Stuffed mushrooms with Italian sausages and parmesan cheese
~ Salad Creations ~
Caesar Salad
crisp romaine with toasted garlic croutons
and parmesan cheese and dressing
Organic Mixed Greens
tossed in vinaigrette dressing with
tomatoes, cucumbers and mushrooms;
Caprese Salad
with beefsteak tomatoes, mozzarella cheese
and fresh basil with vinaigrette dressing
~ Entrées ~
Pan Seared Filet of Salmon
with Orange BBQ sauce, roasted garlic mashed potatoes
and fresh julienne vegetables
New York Steak
with cabernet demi glaze, roasted garlic mashed potatoes
and julienne vegetables
Rosemary Roasted Chicken
with roasted garlic mashed potatoes and julienne vegetables
~ Desserts ~
Pear Chardonnay Sorbet
Dulce de Leche Gelato
Tiramisu
Wedding Cake sliced and served
