Hors d’Oeuvres
Roasted Garlic Crostini
With Cambozola Cheese and Tomato Chutney
Stuffed Mushrooms
With Goat Cheese, Artichoke Hearts and Fresh Herbs
Sesame Crusted Ahi Tuna
With Seaweed Salad and Wasabi Soy Sauce
Jumbo Prawns and Nova Scotia Oysters
Served with traditional Cocktail and Mignonette Sauces
and Fresh Lemon Starters
Caesar Salad
Crisp Hearts of Romaine with Fresh Croutons
and Aged Parmesan Cheese
Organic Mixed Greens
With Stilton Blue Cheese Crumbles, Spiced Nuts
and a Balsamic Vinaigrette
Coquille St. Jacques
Sea Scallops with Mushrooms, White Wine
and Parmesan Cheese presented in a Scallop Shell Entrées
Lobster Platter
With Roasted Garlic and a Sun Dried Tomato Risotto
Grilled Filet Mignon
With Roasted Shallots and Sauteed Baby Vegetables
New Zealand Rack of Lamb
Served with a Minted Apple Cider Beurre Blanc
Lemongrass Crusted Salmon
Served with a Watercress Ginger Sauce
Breast of Chicken
Served with a Caper Salsa and Lemon Aioli Desserts
Tiramisu
Chocolate Dipped Strawberries
Wedding Cake Sliced and Served
Coffee and Tea Service
