Hors d’Oeuvre Reception
Signature Cheese and Fruit Buffet Display
Roast Tenderloin of Beef on Crostini with Horseradish Cream Sauce
Seared Scallops on Crostini with a Sweet and Sour Sauce and Lemon
Crusted Artichoke Tops with a Lemon Dill Aioli
Proscuitto Wrapped Asparagus with a Horseradish Dipping Sauce
Dinner
First Course
with Herbed Foccaccia and Butter Rounds
Baby Spinach with Sweet Red Onions, Toasted Pinenuts,
Dried Cranberries and a Balsamic Vinaigrette
Local Mixed Greens Salad with Wine Poached Pears, Crumbled Blue Cheese, Candied Pecans and a Champagne Gorgonzola Vinaigrette
Second Course
Beef Wellington with a Mushroom Duxelle
Toasted Garlic Mashed Potatoes
Sauté of Vegetables in Garlic Olive Oil and Tossed with Fresh Herbs
Nut-Crusted Halibut with an Avocado Lemon Cream Sauce
Corn Gruyere Topped with Fire-Roasted Peppers
Sauté of Vegetables in Garlic Olive Oil and Tossed with Fresh Herbs
Whole Grain Mustard Crusted Pork Chops
with a Caramelized Onion Marmalade
Honey-roasted Root Vegetables
Sauté of Vegetables in Garlic Olive Oil and Tossed with Fresh Herbs
Dessert
Wedding Cake Sliced and Served
Dessert Buffet with Chocolate Fondue Fountain Accompanied
with Assorted Seasonal Fruits and Confections for Dipping,
Mini Hand-Rolled Truffles and Chef’s Selection of Petite Desserts
