Passed Hors d’Oeuvres
House Cured Salmon on Levain Points
with Dill Crème Fraiche and Caper Vinaigrette
Petite Roasted Strip Loin
with Horseradish Crème and Baby Arugula on Ciabatta
First Course
Lobster Bisque
Second Course
Mixed Greens, Shaved Radishes, Cucumber Ribbons
with Rosemary Oil and Fresh Lemon Juice
Main Course
Pan Roasted Filet Mignon
with Wilted Baby Spinach, Garlic Crushed Yukons and Caramelized Onion Jus
Black Sesame Crusted Seared Ahi
with Jicama and Daikon Salad and Puerto Rican Rum Glaze
Walnut Seared Tofu Steak
with Corn Pudding, Bright Lights Swiss Chard and
Savory Blueberry Jus
Fourth Course
Artisanal Cheese Course
Fromage di Affinois, Point Reyes Blue Cheese, and Aged Gouda
with Honeycomb, Fig Cake and Flatbread
Dessert Course
Marjalaine
Layers of Chocolate Cake and Chocolate Mousse with a Crunchy Center finished with Praline Buttercream and Chocolate Glaze
Wedding Cake Sliced and Served
Graffeo Coffee and Assorted Teas
