Hors d’Oeuvres
Pecan and Coconut Crusted Shrimp
Cones with Red Curry Chicken Salad
Three-Pepper Crusted Lamb Lolly Pops with
Horseradish Dipping Sauce
Grilled Flank Steak wrapped around Asparagus and
Roasted Red Peppers
Wedding Dinner ~First Course~
Butternut Squash and Sage Ravioli
with Black Pepper-Fennel Pasta
Served with Chardonnay Chive Sauce and finished
with Sun Dried Tomatoes, Leeks and Fennel Tops ~Second Course~
Brie en Croute
With Tomato Chutney, Pear Tomatoes, Baby Mixed Greens
and Radish, tossed in a Mustard-Chive Vinaigrette ~Entrées~
Roasted Rosie’s Organic Chicken Leg
Stuffed with Goat Cheese and Portobello Mushrooms,
Merlot Demi Glace with a hint of Rosemary, Red Pepper Duchess
Potatoes and a Ragu of Seasonal Vegetables
Potato Crusted Halibut
With a Rock Shrimp and Preserved Lemon Sauce
served on a bed of Yellow French Lentils,
Grilled Asparagus and Bagna Cauda
Grilled Filet of Beef Tenderloin
With a Rosemary Cabernet Demi Glace, Boulengere Potatoes,
Woodland Mushroom Ragout, Haricot Vert and Crispy Taro Chips ~Dessert~
Customized Wedding Cake Sliced and Served
Coffee & Tea Service
