~ Hors d’Oeuvres ~
Prosciutto wrapped Melon
Blackened Shrimp with Pineapple Beurre Blanc
Seared Ahi with Wasabi Aioli on Lavosh
Chocolate Dipped Strawberries
Prawn Cocktail

~ Salads ~
Spinach with Bacon Feta with a Balsamic Vinaigrette
Ceasar Salad~Mixed Green Salad
Pasta with Tomato, Basil, and Smoked Mozzarella

~ Carving Station ~
Tenderloin of Beef
Roast Pork Tenderloin

~ Entrées ~
Smoked Salmon & Fresh Dill Cream Sauce
Sliced Sirloin with a Cabernet Mushroom Sauce
Grilled Chicken Breast prepared Marsala, Picatta or
Saltimbocia Style with Pasta
Pasta with Vegetables, Portabella Mushrooms, Zucchini,
Feta Cheese, Red Onion and Olive Oil
Shrimp and Scallops with Cognac Lobster Cream Sauce

~ Dessert ~
Wedding Cake Sliced and Served
Freshly Brewed Coffee, Decaf and Tea