Hors d’Oeuvres
Mini Crab Cakes
Beef and Portobello Brochettes
Goat Cheese and Sundried Tomato Tartlets
Curried Lamb Chop with Mint Chutney Salads
Baby Spinach Salad
With Shaved Onions, Hard Cooked Eggs, Mushrooms, Toasted Pine Nuts,
Goat Cheese and a Pancetta Vinaigrette
Field Greens
With Pears, Maytag Bleu Cheese and a Sherry Vinaigrette
Roasted Beet Salad
With Orange Segments, Shaved Red Onions
and a Meyer-Lemon Vinaigrette Entrées
Porcini Crusted Filet of Beef
With a Cabernet Demi-Glace
Roasted Lobster
With Chive Butter
Pan Roasted Salmon
With Basil Butter
Grilled Halibut
With Smoked Tomatoes and Brunoise
Portobello Mushroom Ravioli
With Parmesan Cream Dessert
Wedding Cake sliced and served
Coffee and Tea service
