Butlered Hors d’Oeuvres
Petite Beef Wellington
Mushrooms Stuffed with Crabmeat
Baby Potatoes with Cream Fraiche & Caviar
Salads
Wild Mixed Greens
with Sliced Almonds, Feta Cheese and Red Grapes
Served with Honey Dressing
Boston Bib Lettuce
with Red and Yellow Pear Tomatoes, Radicchio Leaves Crumbled with Bleu Cheese, Tossed with Raspberry Vinaigrette
Appetizer
Tri-Colored Ravioli
in Champagne Cream Sauce with Sun-dried Tomatoes
and Parmesan Cheese
Entrées
Breast of Chicken en Croute
Stuffed with Spinach and Mushroom Wrapped in Puff Pastry
with Veloute Sauce and Served with Israeli Couscous
and Fresh Seasonal Vegetables
Grilled Petite Filet Mignon with Roasted Pacific Salmon
with Lobster Bordelaise Sauce, Roasted Red Potatoes,
Whole Ground Mustard and Seasonal Vegetables
Dessert
Wedding Cake Sliced and Served
Coffee and Tea Service
