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)

o    House Baby Greens Salad with Herb Balsamic Vinaigrette 

o    Caesar Salad with Herb Croutons and Fresh Grated Parmesan Cheese

Guests choice of ONE of the following:

o    A generous cut of tender top sirloin, seasoned with Cracked Black Pepper, grilled and served with a Shallot Sauce

o    Pesto encrusted Sea Bass with a smoked Tomato Beurre Blanc

o    Marinated Vegetables Wrapped in Flakey, Golden Brown Puff Pastry and
Served with a Roasted Tomato Ragu

Sides (Select One)

o    Rosemary Roasted Red Potatoes

o    Wild Mushroom Risotto

o    Rice Pilaf

Accompanied by:

Chef’s select seasonal vegetables freshly baked rolls with butter

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)

o    Wild Rice Pilaf sautéed with Toasted Almonds and Golden Raisins

o    Roasted Red-Skinned Potatoes sautéed with Rosemary and Garlic

Entrees (Select Two) - additional Entrees, add $6

 o    o Savory Sage Rubbed Roasted Breast of Turkey, carved in Exhibition, accompanied by Whole Grain Mustard, Apricot Mayonnaise and Dijonnaise

o    Oven Roasted Top Sirloin of Beef, carved in Exhibition and accompanied by a Whole Grain Mustard and Horseradish Sauce

o    Lightly Seasoned Filet of Atlantic Salmon, baked and served with a Tomato-Dill Cream Sauce

o    Boneless Breast of Chicken marinated in White Wine and Dijon, oven roasted and served with a Mustard-Tarragon Sauce

o    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