~ Passed Hors d’Oeuvres ~
Smoked Salmon Crostini with Crème Fraiche and Chives
Buffalo Mozzarella, Roma Tomatoes and Basil on Crostini
Mushrooms Stuffed with Pancetta and Wild Mushrooms

~ Starters ~
Crab Cake with Garlic Puree and Caramelized Onions
Frisee, Belgium Endive, Green Grapes and Warm Brie
Wild Mushroom or Lobster Ravioli with Spinach and Jerez Cream

~ Entrées ~
Classic Beef Wellington
With Tomato Gratin, Sautéed Asparagus
Pistachio Herb Crusted Halibut or Salmon
With Lemon Beurre Blanc, Thyme Onion Potato Hash,
Spring Vegetable Ragout
Roast Rack of Lamb
With Roasted Garlic and Shallot Mashed Potatoes,
Braised Baby Carrots
Coq Au Vin Rouge
With Au Gratin Potatoes, Sautéed Asparagus
Sautéed Giant Prawns
On Wild Mushroom Orzo Pilaf, Spring Vegetable Ragout

~ Desserts ~
Chocolate Mousse Cake with Ganache
Maple Crème Brule with Raspberries
Strawberry Napoleon with Crème Anglaise
Wedding Cake Sliced and Served
Coffee and Tea Service