Hors d’oeuvres
Coconut Prawns with Sweet and Sour Sauce
Crab Cakes with Cilantro Aioli
Chicken Satay with Peanut Sauce
Wild Mushroom Tartlettes
Seared Ahi Tuna on Cucumber
Starters
Mixed Field Greens with Goat Cheese, Candied Walnuts and
a Cider Thyme Vinaigrette
Melon Gazpacho
Tomato and Mozzarella Salad with Basil Vinaigrette
Wild Mushroom Soup
Entrées
Petit Filet Mignon and Prawns with Roasted Shallots
Herb Crusted Rack of Lamb with a Dijon Glaze
Pan Seared Salmon Filet with a Tri-Citrus Buerre Blanc
Herb Roasted Chicken with a Lemon Chive Buerre Blanc
Desserts
Lemon Tart with Seasonal Fruit Garnish
Ultimate Baileys Mousse
Crème Brulee
Customized Wedding Cake sliced and served
Coffee and Tea Service
