Hors d’ Oeuvres
Lime and Tequilla Oyster Shooters
Salmon and Avocado Tartare on Potato Cake
Smoked Angus Filet on Crostini with Shallot Aioli
Watermelon Gazpacho Shooters First Course
Napa Valley Mixed Greens
with Red Grapes, Candied Walnuts
and Champagne-Grapeseed Viniagrette
Farmers Market Salad
with Fruit and Vegetables, Fromage Blanc
and Lemon Infused Virgin Olive Oil
Baby Spinach Salad
with Green Apple, Cranberries,
Cambazola Croutons and Moscatel Viniagrette Entrées
Grilled Filet Mignon
with Fois Gras Butter and Demi Glaze
Truffle Mashed Yukon Gold Potatoes and Seasonal Vegetables
Herb Crusted Rack of Lamb
with Mint-Cabernet Glaze
Asiago- Basil Risotto Cake and Seasonal Vegetables
Grilled Ahi Tuna
with Olive Caper Buerre Blanc
Rosemary Polenta and Seasonal Vegetables
Proscuitto & Asiago Stuffed Chicken Breast
with Porcini-Marsala Glaze
Saffron Rice and Vegetable Medley Desserts
Wedding Cake Sliced and Served
Truffles and Petit Fours
Coffee and Tea Service
