~ Hors d’Oeuvres ~
Baby Lamb Chops
with Dried Cherry Chutney
Pecan Coated Chicken
with Orange Sauce
Artichoke Hearts
filled with Shrimp Mousse
~ Salads ~
Arugula, Mushroom and Brie
Traditional Caesar
Baby Greens, Avocado and Jicama
with Balsamic Vinaigrette
~ Entrées ~
Top Sirloin Steak
Wild Mushroom Pancake and Port Wine Glaze
Herb Crusted Sea Bass
with Citrus Glaze
Chicken Breast
with Honey Teriyaki Glaze
~ Desserts ~
Strawberry Napoleon
with Crème Chantilly
White & Dark Chocolate Pate
served on a Berry Coulis
Vanilla Bean Cheesecake
with Fresh Fruit Compote
Wedding Cake Sliced and Served
Coffee and Tea Service
