Hors d’Oeuvres
~Cucumber Cup with Roasted Corn and Black Bean Salsa~
~Three Onion and Gorgonzola Filo Cup~
~Katafi Shrimp Pesto~
~Mini Crab Cakes with Remoulade~ Starters
Sonoma Salad
Mixed Greens with Crumbled Feta Cheese, Black Olives, Cucumber,
Tomatoes and a Dijon Dressing
Harvest Salad
Field Greens tossed with Candied Pecans & Diced Asian Pears
and a Maple Gorgonzola Vinaigrette
Bib Salad
Boston Bibb Lettuce with Roasted Beets, Goat Cheese
and a Toasted Almond Vinaigrette Entrées
Porcini Crusted New York Strip Steak
with a Stone Ground Mustard Sauce
Grilled Pesto Chicken Breast
with a Grape Tomato Salsa
Stuffed Sole
with Dungeness Crab Meat Stuffing
and a Sweet Potato Cream Sauce Dessert
Wedding Cake Sliced and Served
Coffee and Tea Service
