~ Hors d’Oeuvres ~
Brie Cheese and Raspberries
Wrapped in Phyllo Dough
Trio Mushroom Tart
Salmon Rose
With Caviar
~ Salads ~
Spring Mixed Greens
With Teardrop Tomatoes, Peaches, Spicy Cashews
and a Citrus Vinaigrette
Drunken Pears & Layered Baby Spinach
With Gorgonzola Cheese, Toasted Walnuts
and an Orange Vinaigrette
~ Entrées ~
Stuffed Free Range Chicken
With Artichokes, Roasted Peppers and an Asparagus Veloute
Thyme Crusted Filet of Beef
With Caramelized Shallots and a Port Wine Sauce
Oven Roasted Salmon
With Garlic Spinach and a Tomato Fondue
~ Desserts ~
Pastry Plate
Petit Fours, Chocolate Strawberries and Tea Cookies
Wedding Cake Sliced and Served
Coffee and Tea Service
