Hors d’Oeuvres
Wild Mushroom Espresso
with Truffle Foam
Prosciutto and Asparagus
Wrapped in Phyllo with a Basil Aioli
Beggars Bags
Artisan Cheese and Berries in Pastry
Rice Paper Rolls
with Daikon, Enoki, Rice Noodles and Sweet Chili
Entrées
Grilled Wild Salmon
with Saffron Risotto, Zucchini Papardelle and Basil Oil
Roasted Filet of Beef
Stuffed with Porcini and Chanterelle
and served with a Zinfandel Demi Glace
Free Range Chicken
with Lemon Grass Infusion and a Blackberry Ginger Demi Glace
Desserts
Mousse Trio
Chocolate, Berry and Mint served with a Chocolate Madeleine
Toasted Coconut Cake
Three Layers served with a Mango Sorbet
Passion Fruit Panna Cotta
with Strawberries and Calvados Syrup
Wedding Cake Sliced and Served
Coffee and Tea Service
