Hors d’Oeuvres
Jumbo Prawns and Nova Scotia Oysters
served with Traditional Cocktail and Mignonette Sauces
Tiburon Point Crab Cakes
prepared Exhibition Style and served with a Remoulade Sauce
Salmon Tartare
served on Endive with Capers and Dill
Phyllo Triangles
filled with French Brie and Raspberry
Blinis
with Beluga Caviar and Crème Fraiche
First Course
Gazpacho Soup
served Chilled in an Over-Sized Martini Glass
Coquille St. Jacques
Sea Scallops with Mushrooms, White Wine and Parmesan served
in a Scallop Shell
Spring Greens Salad
with Toy Box Tomatoes, Granny Smith Apples, Warm Hazelnut
Crusted Goat Cheese and a Balsamic Vinaigrette
Butter Lettuce and Radicchio Salad
with Fresh Pear, Gorgonzola Cheese, Glazed Pecans and a
Raspberry Vinaigrette
Red and Yellow Vine-Ripened Tomatoes
with Buffalo Mozzarella and Fresh Basil
Entrées
Black Pepper Crusted Tenderloin of Beef
served with a Rich Cabernet Sauce
New Zealand Rack of Lamb
served with a Minted Apple Cider Beurre Blanc
Lemongrass Crusted Salmon
served with a Watercress Ginger Sauce
Breast of Chicken
with Sun-Dried Tomatoes and Caper Salsa and a Lemon Aioli
Desserts
Custom Designed Wedding Cake
Chocolate Dipped Long Stem Strawberries
Coffee and Tea Service
