~ Passed Hors d’Oeuvres ~
Mushroom Caps with Dijon Shrimp
Artichoke Hearts with Boursin Cheese
Bay Shrimp and Cucumber Canapes
Oysters Rockefeller
Crostini with Goat Cheese and Sundried Tomato
Coconut Breaded Prawns

~ Starters ~
Citrus and Arugula Salad
Chilled Gazpacho Soup with Spinach Cream
Classic Caesar Salad
Lobster Bisque en Croute
Butternut Squash Soup with Pancetta
Spinach Salad

~ Entrées ~
Prime Rib of Beef
with au jus and horseradish
Grilled Swordfish
with Sicilian olive tapenade
Roasted Whole Filet Mignon
sliced and served on mashed potatoes with mushroom ragout
Seared Halibut Fillet with Herbed Butter
on a la provencale vegetable mélange
Macadamia Crusted Mahi Mahi
with a fresh fruit salsa

~ Dessert ~
Wedding Cake sliced and served
Coffee and Tea service