Butlered Hors d’Oeuvres
Roasted Eggplant Pinwheels
filled with California Pine Nut Torta
Filet Mignon Tidbits
on Gorgonzola Toast
Smoked Salmon Rosettes
with Caviar Duet on Sourdough
Spicy Shrimp Remoulade
on Molasses-Buttered Toast
Starters
Spinach Leaves
with Golden and Red Raspberries, Toasted Almond Slivers
and Goat Cheese Confetti drizzled with a White Wine Dressing
Lemon Risotto Stack
with Grilled Prawns, Ginger Aparagus
and a Watermelon Mango Salsa
Intermezzo
Meyer Lemon Sorbet
Entrées
Grillled Filet au Poivre
finished with Peppercorns and Cognac accompanied
by a Layered Potato Tart draped with Green
and Yellow Zucchini Ribbons
Pork Tenderloin Medallions
stuffed with Wild Rice, Pecans and Apricots and drizzled
with a Sundried Cherry Grappa Reduction accompanied by
Composed Char Grilled Vegetables
Grilled Wild Salmon Fillet
rubbed with Dill and Fennel
and served on a bed of Wilted Spinach
surrounded by Seasonal Orzo
Summer Vegetable Curry Compote
with a Whipped Potato Crust
Desserts
White and Dark Chocolate Dipped Strawberries
Wedding Cake Sliced and Served
French Roast Coffee, Decaffeinated Coffee and Herbal Teas
