HORS D' OEUVRES:
Spring Rolls with a Peanut Dipping Sauce
Phyllo Cups with Brie & Apples
Smoked Salmon Canapes
Spinach & Feta triangles
Diver Scallops Wrapped with bacon & Fines Herbs

APPETIZERS:
Roma Tomatoes baked with basil & fesh mozzarella with crostini . . .

ENTREES:
Prime Rib with roast potatoes and baby vegetables . . .

Roast Statler Chicken breast with creamy risotto & a mushroom-Madeira sauce . . .

Grilled Stuffed Portobella with wild rice & a red wine reduction sauce . . .

DESSERT:
White Wedding Cake with rasperry & mocha filling in a white butter cream with pastel cream rosesd . . .

COLD APPETIZER:
A composed salad of Maine lobster, avocado & baby field greens with curry & red pepper aiolis on a cumin lahvosh "palette" . . .

HOT APPETIZER:
English pea anolini with caramelized cipollini, ramps, & Proscuitto di Parma with a white truffle-sage butter . . .

SALAD:
Haricot verts with tomato confit & organic meclun greens, served with cheddar-sesame crackers and shallot-Pommery vinaigrette . . .

SOUP:
Soba noodles, shiitake mushrooms, carrot, & prawn with a ginger-lemon grass infused consomme . . .

SORBET:
Cucumber sorbet with a arugula tuile . . .

FISH COURSE:
Pan roast crispy skin striped bass, purplepotato puree, oven roast Roma tomatoes, & a nicoise olive butter . . .

MEAT COURSE:
Kobe beef tenderloin with a Stilton-walnut crust served with baby carrots & paddy pan squash in a Merlot reduction sauce . . .

DESSERT:
Lemon poppy seed cake with Italian cream & Petit fours