Cocktail Reception
Butler Served Hors d’Oeuvres
Crab Cakes with Lemon Aioli
*
Petite Lamb Chops with Mint Sauce
*
Duck Profiterols with Duck Mousse
and a Green Chile Drizzle Salad
Baby Greens
tossed in a Champagne Vinaigrette with
Julienned Bosc Pears, Gorgonzola Cheese
and Cinnamon Spiced Pecans Entrées
Seared Filet Mignon
finished with a Cabernet Reduction
and a side of Creamy Asparagus Risotto
*
Breast of Chicken Portabella
roasted Boneless Breast of Chicken surrounding
Portabella Mushrooms, Thyme and Gruyere Cheese,
lightly laced with a Chardonnay Sauce and
accompanied with Pine Nut Rice.
*
Sea Bass
encrusted with Pepper, laced with a Citrus Buerre Blanc and
served with Haricot Verte Bundles tied with Carrot Ribbons Dessert
Wedding Cake Sliced and Served
Coffee and Tea Service
