PASSED HORS D’OEUVRES
Raw Oysters with Creme Fraiche and Osetra Caviar
Green Tea Crepes with Seared Rare Tenderloin, Orange Chutney and Chive
Jerk Spiced Chicken Skewers with Mango Salsa
Thai Salmon Cakes with Ginger Lime Tartar
Mini Black Olive Risotto Cakes with Tomato Salsa and Shaved Pecorino Romano
Tempura Scallops with a Yellow Pepper Chutney
Brie, Chipotle Pepper and Caramelized Onion Quesadillas
Spicy Shredded Pork Sambal in Cucumber Cups with Red Pepper Relish
DINNER
APPETIZER
Grilled Shrimp on a Avocado Puree with
Grilled Lemon Wedges and served with a
Louisiana Spiced Remoulade
with Roman Toasts
SALAD
Salad of Bib Lettuce, Toasted Walnuts and Grapes with a Gorgonzola Vinaigrette
ENTREE
SURF AND TURF: Split Grilled Lobster Tail Half with Nasturtium Butter with
Grilled Tenderloin and a Lemon Buerre Blanc
(CLIENT CAN GET A COUNT FOR THOSE THAT MAY NOT WANT MEAT AND FOR THOSE THAT MAY NOT WANT LOBSTER. FULL PORTIONS OF WHAT THEY CHOOSE WILL BE SERVED TO THEM.)
Roasted Green and Yellow Beans with Roasted Garlic and Lime Wedges
Butternut Squash, Sage and Parmesan Polenta Wedges
Vegetarian Option Available Upon Request
BUFFET DESSERT
WEDDING CAKE:
Double Chocolate Fudge Cake
White Chocolate Buttercream and Raspberry Filling
Dark Chocolate Leaves
Mini Strawberry Rhubarb and Blueberry Galette’s Vanilla Ice Cream
Coffee, Decaf and Tea
Milk. Half and Half, Sugar and Sweet N’Low