~ Passed Hors d'oeuvres ~
Ahi Tuna Tartare Rare served with Wasabi-Avocado Aioli
Baked Brie in Phyllo Crust with a Warm Pear Sauce
New Zealand Petite Lamb Chops, Rosemary Marinated and Grilled
Minitature Dungeness Crab Cakes with Roasted Red Pepper Aioli
Jumbo Prawns Wrapped in Pancetta
~ Cocktail Buffet ~
An Assortment of Smoked Seafood consisting of Mussels, Trout, Sturgeon and Salmon, Oysters on the Half Shell, Jumbo Prawns and Seared Rare Ahi Tuna "Black and Blue"
~ First Course ~
Seasonal Mixed Greens with Blue Cheese and Glazed Walnuts
Endive and Pear Salad with Gorgonzola and Raspberry Vinaigrette
McCormick's Clam Chowder
Caesar Salad with Fresh Dungeness Crab Meat
~ Entrée Course ~
Grilled Swordfish with Sun Dried Tomato Caper Butter
Filet Mignon with Sautéed Wild Mushrooms
Roasted Alaskan Halibut stuffed with Crab, Shrimp and Brie
Mahi Mahi with a Plum BBQ Sauce & Mango Salsa
Blackened Flat Iron Steak with Red Eye Gravy
& Corn Tomato Salsa
~ Dessert Course ~
Chocolate Truffle Cake with Raspberry Sauce
White Chocolate Cheesecake with an Oreo Cookie Crust
Traditional Tiramisu with Espresso Crème Anglaise
Wedding Cake sliced and served
