~ Hors d’Oeuvres ~
Seared Ahi, Mango Cream Cheese, & Wasabi Tobiko on a Wonton Chip
Wild Mushroom Risotto with Roasted Duck, White Truffle Oil &
Parmigiano Reggiano
Seared Filet Mignon, Stilton Cheese Potato Puree,
and Cabernet Reduction Sauce
Lamb Brochette Rosemary Mint Aioli

~ Appetizers ~
Griddled Crab Cake with Sweet Corn Purée, and Rémoulade Sauce
Scampi Ravioli with Citrus Beurre Blanc and Chives
Wild Mushroom Puff Pastry with Yellow Bell Pepper Coulis and Goat Cheese
Pyramid of Grilled Vegetables and Goat Cheese
with Rosemary and Tomato Oil

~ Entrees ~
Sauteed Filet Mignon with Onion Marmalade
& Peppery Merlot Sauce
Broiled Salmon Filet with Citrus & Ginger Beurre Blanc
Colorado Rack of Lamb with Napa Valley Mustard Sauce
Seafood Mixed Grill with Atlantic Salmon,
Seabass, Scallop & Large Prawns
Roasted Veal Loin with Morelle Mushroom & Madeira Sauce

~ Carved Selections ~
Pepper Crusted Prime Rib ~ Baron of Buffalo
Herb Rubbed Tenderloin ~ Roasted Venison Loin

~ Desserts ~
Chocolate Tulip filled with Berries, Fruit Sauce, &
Crème Anglaise
Grand Marnier Charlotte Royale with
Bittersweet Chocolate Sauce and Fruit Garnish
Wedding Cake