Passed Hors d’ Oeuvres
Asparagus and Cantaloupe wrapped in Prosciutto
Stuffed Mushroom Caps with Fresh Herbed Cheeses
Love at First Sight Salads
Spinach Salad
with Mushrooms, Shallots and Warm Dijon Dressing
Mixed Greens
with Mandarin Oranges, Walnuts and
Peach Balsamic Vinaigrette
Buffalo Mozzarella and Fresh Tomato Salad
with Fresh Basil and Balsamic Reduction
Engaging Entrées
Slow Roasted Prime Rib of Beef Au Jus
with Cream Horseradish and Petite Rolls
Salmon En Croute
Salmon and Spinach in Puff Pastry with Champagne Dill Sauce
Stuffed Chicken Caprese
Stuffed with Parmesan Cheese, Sun-Dried Tomatoes
and Pine Nuts, White Wine and Fresh Herb Cream Sauce
Vegetable Wellington
Vegetable Medley in Puff Pastry with Wild Mushroom Ragout
Dessert
Wedding Cake Sliced and Served
Coffee and Tea Service
