Hors d’ Oeuvres
~Macadamia Nut Breaded Chicken Filets with a Pineapple Marmalade~
~Crab Louis atop Belgian Endive, Brandy Sauce~
~Sun Dried Tomato Phyllo Kisses~
~Thai Shrimp Skewer with a Spicy Peanut Sauce~ Starters
Wild Mushroom Strudel
with a Leek Chardonnay Sauce
Napa Field Salad
with Poached Pears, Red Grapes, Candied Pecans and
Crumbled Gorgonzola Cheese tossed with a
Light Pear Reduction Sauce
Romaine Waldorf Salad
with Fuji Apples, Maple Glazed Walnuts, Sun Dried Cranberries,
Gorgonzola Cheese and a Creamy Poppy Seed Dressing Entrées
Stuffed Chicken Breast
with Mushrooms, Spinach, Boursin Cheese and
a Sweet Red Pepper Coulis
Aborio Crusted Halibut
with a Golden Raisin Almond Butter Sauce
Pork Loin
with Apricot Chutney and a Marsala Sauce
Petit Beef Tenderloin and Shrimp Scampi
with a Napa Valley Cabernet and Garlic Butter Sauce
Rack of Lamb
with a Zinfandel Sauce Desserts
~Chocolate Fondue Fountain~
~White Chocolate Chunk Macadamia Nut Tart~
~Classic Crème Brulée~
~Cinnamon Raisin Bread Pudding~
~Wedding Cake Sliced and Served~
~Coffee and Tea Service~
