~ Hors D’oeuvres ~
Sesame Chicken Satay with Pineapple Ginger
Spinach and Feta Phyllo
Assorted Dim Sum with Plum Sauce
Samosa with Apple Chutney
Pacific Northwest Oysters

~ First Course ~
Crisp Romaine Salad
with Toasted Herb Croutons, Parmesan Cheese and
Classic Caesar Dressing
Arugula Mesculun Greens
with Maytag Blue Cheese, Candied Walnuts, Poached Pear,
Crisp Pacetta and a Sherry Vinaigrette
Tomato and Grilled Vegetable Salad
with Cheure and Balsamic Vinaigrette
Caprese Salad
with Beefsteak Tomatoes, Buffalo Mozzarella and Fresh Basil

~ Second Course ~
Roasted Free Range Chicken
with Wild Mushroom Bordelaise and Garlic Mashed Potatoes
Roasted Beef Wellington
with Chateau Potatoes, Seasonal Vegetables and
a Wild Mushroom Demi Glace
Medallion of Beef and Grilled Salmon
with Cabernet Sauce and a Lemon Dill Reduction
Grilled Marinated Breast of Chicken and Garlic Shrimp
with Yukon Gold Mashed Potatoes
Seared Pacific Salmon
with a Lemon Dill Broth and Fried Capers

~ Dessert Course ~
Wedding Cake sliced and served
Freshly Brewed Coffee, Decaffeinated Coffee and Assorted Hot Teas