Hors d’Oeuvres
Brandied Walnut Brie
Artichoke Fritters with Red Pepper Aioli
Proscuitto and Melon
Smoked Salmon Wrapped Asparagus
Starters
Baby Spinach and Endive Salad
with Candied Pecans, Gorgonzola Cheese and a Roasted Pear Dressing
Mixed Baby Field Greens
with Grilled Tomato Wedges and a Basil Vinaigrette
Classical Caesar Salad
with Grated Parmesan Cheese and Croutons
Entrées
Sautéed Breast of Chicken
with Artichokes, Pine Nuts, Kalamata Olives and an Oregano Butter Sauce
Seared Filet of King Salmon
served on a Bed of Leeks and Baby Spinach and topped with
a Fennel and Orange Sauté
Grilled Filet Mignon
with Bermuda Onion Confit and Merlot Whole Grain Mustard Sauce
Gulf Prawns and Seared Breast of Chicken Provencal
made with White Wine, Basil, Mushrooms, Garlic and Butter
Duo of Grilled Petit Filet Mignon and Seared Salmon Filet
with Brandied Cracked Pepper Demi-Glace
Desserts
Chocolate Oblivion
Fresh Fruit Tart
Tiramisu
Custom Wedding Cake Sliced and Served
Coffee and Tea Service
