~ Hor d’ Oeuvres ~
Petite Crab Cakes with Remoulade Sauce
Spring Rolls with fresh seasonal Vegetables and Plum Sauce
La Bruschetta
Warm Focaccia Bread, Roma Tomato Romano and Mozzarella Cheese
Filet Beef Skewers with Peanut Sauce Satay

~ Salads ~
Baby Spinach Salad
with a warm applewood bacon dressing
Spring Greens
with a Cabernet vinaigrette and Maytag bleu cheese

~ Entrées ~
Mixed Seafood Grill
Prawns, Scallops, Halibut, and Salmon
Salmon Sauté Puttanesca Style with Fresh Basil, Capers, Tomato
Seared Swordfish
with Ancho Chili Spice Rub and Tropical Fruit Salsa
Filet Mignon with Cabernet Bordelaise Sauce
Mahi Sauté with Crab and Brie
Piquant Chicken Breast
sautéed with champagne, lemon, and capers
Grilled Lobster Tail
Halibut Filet
in a crumbled croissant crust and served with potato cakes

~ Dessert ~
Wedding Cake sliced and served
Coffee and Tea service