~ Hors d’ Oeuvres ~
Pepper Crusted Seared Ahi
with wasabi aioli Crostini
topped with cambazola, pears and walnuts
Artichoke Hearts
filled with bleu cheese dipped in a light batter and quick fried
Mini Crab Cakes
topped with sour cream & salsa
~ Salads ~
Cranberry Salad
with spring mix of apples, gorgonzola, dried cranberries and
candy glazed walnuts topped with a cranberry vinaigrette
Wild Baby Greens Salad
with fresh strawberries, toasted almonds and poppyseed dressing
~ Entrées and Chef Presentations ~
Exotic Pasta Station
A combination of spinach ravioli filled with gorgonzola, tomato
tortellini filled with ricotta and triangoli filled with mushrooms
presented with both alfredo pesto sauce and roasted pepper marinara
topped with grated parmesan. All prepared in front your guests.
Carved Pork Tenderloin
with plum brandy sauce
Prawns Bordelaise
sautéed with lemon, butter and garlic
Petite Filet Mignon
prepared medium rare served on a sweet potato round and
topped with gorgonzola cheese
Salmon Purses
lightly grilled salmon wrapped in phyllo napped with a light cream sauce
~ Desserts ~
Chocolate Decadence
Fresh Berries with zabaglione sauce
Wild Berry Cobbler
Crème Brulee with fresh berries
Wedding Cake sliced and served
