~ Hors d’Oeuvres ~
Crab Cake Bites with Meyer Lemon Aioli
Mac & Cheese Phyllo Cups
Caramelized Onion & Feta Cheese Tartlets
Mini Beef Wellingtons with Duxelle and Demi-Glace
Cedar-Plank Roasted Sockeye Salmon
~ Salads ~
Organic Baby Field Greens
With Dried Cranberries, Toasted Pecans, Shaft’s Bleu Cheese
and a Golden Balsamic Vinaigrette
Heirloom and Sun-Dried Tomatoes, Romaine Lettuce,
and Laura Chenel Chevre
Tossed with a Creamy Tomato Vinaigrette
Mixed Baby Lettuces
With Granny Smith Apples, Feta, Toasted Walnuts, Red Onions
and a Champagne Vinaigrette
~ Entrées ~
Sesame Crusted Kona Kampachi
Served Over a Soba Noodle Salad
and Drizzled with Miso-Tamari Vinaigrette
Chicken Breast
Stuffed with Proscuitto, Cranberry & Chevre
and Finished with a Sage Beurre Rouge
Roasted Pork Loin
Stuffed with Italian Sausage, Fontina, Lemon Zest & Breadcrumbs
and Smothered in a Shallot-Marsala Sauce
Flat-Iron Steak Au Poivre
Black Peppercorn Crusted Beef with a Rich Brandy Cream
~ Dessert ~
Wedding Cake Sliced and Served
Coffee and Tea Service
