Cold Hors d’Oeuvres
Goat Cheese with Spinach in Tartlet
Caesar Chicken with Sun-dried Tomatoes on a Romaine Leaf
Smoked Salmon Rose with Dill
Hot Hors d’Oeuvres
Kalamata Olive and Artichoke Tart
Wild Mushroom Empanada
Chicken Dijon in Pastry
Mini Beef Wellington
Starters
Heart of Romaine
with Mandarin Oranges, Toasted Almonds, Chives
and a Balsamic Vinaigrette
Buffalo Mozzarella Salad
Buffalo Mozzarella Cheese with Beefsteak Tomatoes,
Sweet Basil and an Herbed Olive Oil
Entrées
Roasted Chicken Breast
Stuffed with Brie and Asparagus, wrapped in Apple Wood Bacon
and served with a Roasted Corn Cream
Sesame Crusted Salmon
with an Orange Miso Glaze
Beef Tenderloin
Slow Roasted Tenderloin with Crab Meat Béarnaise Sauce
and Port Reduction
All Entrées Are Served with Seasonal Fresh Vegetables,
Warm Baked Rolls and Sweet Butter
Dessert
Wedding Cake Sliced and Served
Starbucks Coffees and Teas
