~ Hors d'Oeuvres Served Butler Style ~
Baked Goat Cheese & Apple Tarts
Thai Beef Salad in Cucumber Cups
Coconut Fried Prawns with a Citrus Dipping Sauce
Mustard Seed Crusted Ahi Tuna on a Won Ton Crisp

~ Starters ~
May Tag Bleu Cheese & Pear Salad
California Field Greens with Candied Walnuts and
Champagne Vinaigrette
Sonoma Salad
Mixed Field Greens with Crumbled Feta Cheese, Black Olives,
Cucumber & Tomato with a Dijon Dressing
Red & Golden Tomato Salad
Arugula & Buffalo Mozzarella with a Balsamic Glaze &
Extra Virgin Olive Oil

~ Entrée Selections ~
Citrus Infused Chicken Breast
With an Apricot Grand Marnier Glaze
Seared Macadamia Nut Halibut
With Cilantro, Shallot & Lime Butter
Grilled Pacific Salmon
Set on Braised Greens with Whole Grain Mustard
Grilled Filet Mignon
With a Cognac Peppercorn Cream
Vegetarian Strudel
With Spinach Ricotta & Wild Mushroom Cream Sauce

~ Tantalizing Desserts ~
White Chocolate Bread Pudding
Torte de Noir
Chantilly Irish Crème Mousse
Tropical Lemon Raspberry Torte
Wedding Cake Sliced and Served