Cocktail Reception
Butler Passed Hors d’Oeuvres
~ Sturgeon Caviar on Salmon Tartare ~
~ House-Made Foie Gras Mousse En Brioche ~
~ Spicy Thai Chicken with Dried Fruit Chutney ~
~ Crabmeat and Leek Quiche ~
~ Strudel of Smoked Trout, Potato and Dill ~
~ Sesame Crusted Prawns with Ponzu Sauce ~
Dinner
~ Wild Mushroom Cappuccino ~
~ Maine Lobster Terrine with Yellow Tomato Gelée ~
~ Mixed Sonoma Greens with Belgian Endives and Blue Cheese Mousse ~
~ Grilled Beef Tenderloin or Sea Bass ~
Potato Leek Gratin, Red and Yellow Pepper Timbale, Red Wine Sauce
~ Roasted Rack of Lamb with Herb Crust and Sweet Garlic ~
Slow Roasted California Vegetables and Rosemary Sauce
~ Medallion of Beef and Swordfish ~
Sun-Dried Tomato and Basil Coulis
Dessert
~ Heart-Shaped Butter Cookie with Sorbet Trio ~
~ Chilled Lemon Soufflé with Raspberry Poached Pear
and Vanilla Sauce ~
~Traditional Wedding Cake~
~Friandise~
~Freshly Brewed Coffee and Tea~
