Passed Hors d’Oeuvres
Tuna Tartare
with a Ponzu Dipping Sauce
Miniature Mushroom Caps
with Dungeness Crab and a Brandy Soufflé
Chicken Satay
with a Peanut Sauce
Foccacia with Tomatoes
Fresh Tomatoes and Mozzarella and an Onion and Garlic Bruschetta
First Courses
Assorted Baby Mixed Greens
with Poached Pears, Candied Walnuts and
a Balsamic Port Wine Dressing
Butter Lettuce Salad
with Fresh Mozzarella Cheese and an Italian Dressing
Hearts of Romaine
with Sourdough Croutons and a Classic Caesar Dressing
Mixed Field Greens
with Goat Cheese, Candied Walnuts and a Balsamic Vinaigrette
Plated Main Courses
Seared Filet Mignon
with Duck Confit and a Yukon Gold Potato Cake in a Zinfandel Reduction
Grilled New York Steak
with a Mushroom Crust, Red Wine Braised Shallots and Herb Butter
Seared Atlantic Salmon
with a Fennel and Tomato Fondue and Fried Caper Berries
Herb Crusted Halibut
with Crab Risotto and Red Wine Butter
Breast of Chicken
filled with Leeks and Pine Nuts, Five Grain Sauté and a Mushroom Sauce
Lobster Ravioli
with Crab Cakes and a Roasted Corn Pepper Relish Aioli
Filet Mignon
prepared with a Three Pepper Corn Cabernet Demi Glace Reduction
Desserts
Wedding Cake sliced and served
Coffee and Tea Service
