Display Hors d’Oeuvrés
Layered Sun-Dried Tomatoes, Garlic Cream Cheese and Pesto, served with
Assorted Crackers
Triple Cream Brie with Toasted Almond Slices and Dried Cranberries,
wrapped in Puff Pastry,
Baked and served warm with Sliced Baguettes
Tray Passed Hors d’Oeuvrés
(One item of each, per person)
Spinach and Goat Cheese on top of small bite size Pizzas
Crisp phyllo triangles filled with Feta cheese, sautéed spinach, onions and
spices
Skewered slice of Breast Meat served with Thai Peanut Dipping Sauce
Fresh Mushroom Caps filled with Fresh Crab, Parmesan Cheese and
Seasoned Bread Crumbs
Your Choice of either a Seated or Buffet Dinner
Premium Seated Dinner
Salads (Select one)
House Baby Greens Salad with Herb Balsamic Vinaigrette
Caesar Salad with Herb Croutons and Fresh Grated Parmesan Cheese
Entrees - Guests choice of ONE of the following:
A generous cut of tender top sirloin, seasoned with Cracked Black Pepper, grilled and served with a Shallot Sauce
Pesto encrusted Sea Bass with a smoked Tomato Beurre Blanc
Marinated Vegetables Wrapped in Flakey, Golden Brown Puff Pastry and
Served with a Roasted Tomato Ragu
Sides (Select One)
Rosemary Roasted Red Potatoes • Wild Mushroom Risotto • Rice Pilaf
Accompanied by:
Chef’s select seasonal vegetables freshly baked rolls with butter
Dessert
Three Tiered Custom Wedding Cake
OR
Premium Buffet Dinner
Salads
Fresh Romaine Lettuce tossed with our Signature Southwestern Caesar Dressing,
topped with Anejo Cheese and Garnished with Red and Blue Tortilla Strips
Baby Greens, Candied Walnuts, Gorgonzola Cheese and Mandarin Oranges tossed with Raspberry Vinaigrette
Roma Tomatoes, Crumbled Feta Cheese, Slice Red Onions and Kalamata Olives tossed in Herb Vinaigrette
Accompaniments (Select Two)
Wild Rice Pilaf sautéed with Toasted Almonds and Golden Raisins
Roasted Red-Skinned Potatoes sautéed with Rosemary and Garlic
Entrees (Select Two) - additional Entrees, add $6
Savory Sage Rubbed Roasted Breast of Turkey, carved in Exhibition,
accompanied by Whole Grain Mustard, Apricot Mayonnaise and Dijonnaise
Oven Roasted Top Sirloin of Beef, carved in Exhibition and accompanied by a Whole Grain Mustard and Horseradish Sauce
Lightly Seasoned Filet of Atlantic Salmon, baked and served with a Tomato-Dill Cream Sauce
Boneless Breast of Chicken marinated in White Wine and Dijon, oven roasted and served with a Mustard-Tarragon Sauce
Grilled Portobello Mushroom julienne and served over Penne Pasta with a Sun-Dried Tomato-Basil Sauce
Accompanied by:
Chef’s Select Seasonal Vegetables, Dinner Rolls with Butter, and Fresh Fruit
Dessert
Three Tiered Custom Wedding Cake |
