Hors d’Oeuvres
Warm Bruschetta
drizzled with a Sun-Dried Tomato Pesto
Assorted Satays
served with a Savory Peanut Dipping Sauce
Petite Crab Cakes
served with a Tasty Cajun Rémoulade
Marinated Roasted Vegetable Crudités
with a Special Dipping Sauce
Salads
Jicama Salad
with Orange Slices, Arugula and a Citrus Dressing
Baby Napa Greens
with Toasted Walnuts, Goat Cheese and a Basil Pepper Dressing
Baby Spinach Salad
with Golden Raisins, Sliced Mushrooms and a Honey Dijon Mustard Dressing
Main Courses
Filet Mignon
Laced with a Merlot Reduction Sauce
Seared Fresh Atlantic Salmon
served with a Beurre Blanc Sauce
Breast of Free Range Chicken and Garlic Tiger Prawns
served with a Lemon Caper Sauce
Desserts
Wedding Cake sliced and served
Coffee and Tea Service
