~ Appetizers ~
Crab Cakes with Red Pepper Aioli
Smoked Salmon Strudel
Artichoke Bottoms with Shrimp Salad
Mini Beef or Vegetable Wellington
Spinach Pesto Puffs
Peppered Tenderloin Crostini
Sun Dried Tomato with Feta and Red Pepper Triangles
Santa Fe Chicken In Phyllo

~ Salads ~
California Caesar Salad
Insalata Di Pomodore with Mozzarella & Basil
Pesto Ricotta Ravioli
Potatoes Romanoff with Cheddar Cheese & Sour Cream

~ Entrée Selections ~
Poached Salmon
With a Cucumber Dill Sauce
Seafood Half Moon Bay
Clams, Mussels, Prawns, Scallops and Crab Claws in a
Creamy Mustard Vinaigrette Sauce
Baked Apricot Glazed Cornish Game Hen
Filled with Brown & Wild Rice, covered with an Apricot Glaze
Artichoke Rosemary Chicken
Served On a Bed of Artichoke Hearts with a
Portabella Mushroom Rosemary Sauce
Prime Rib or Beef Au Jus
Hand Carved and Served with Creamy Horseradish
Cabernet Sirloin
Served with a Robust Cabernet Mushroom Sauce
Basil Walnut Linguini
In Fresh Basil Sauce with Walnuts & Garlic
Pork Tenderloin
Stuffed With Walnuts, Cranberries and Caramelized Onions

~ Desserts ~
Wedding Cake Sliced and Served
Coffee and Tea Service