Hors d'Oeuvres
Beautifully Displayed Whole Poached Salmon
Caramelized Wild Mushrooms on Creamy Polenta Squares
Prosciutto-wrapped Asparagus with Mustard Sauce
Chicken-Tarragon Wonton Cups
Sweet Onion Tartlets Starters
Spring Pea and Parmesan Risotto
Dungeness Crab Cakes
Butternut Squash Soup with Rum Cream
Butter Lettuce with Pears, Dried Cherries and Candied Pecans
Caesar Salad with Housemade Croutons Entrées
Charbroiled New York Steak
with Layered Potatoes and French Green Beans
Mosaic of Scallops
with Lemon Risotto
Citrus and Ginger Pork Tenderloin
with Baby Bok Choy and Forbidden Rice
Cornish Game Hen
with Seasonal Stuffing
Petrale Sole Paupiettes
stuffed with Bay Shrimp in a Lemon Champagne Cream Dessert
Wedding Cake Sliced and Served
Coffee and Tea Service
