Raw Bar:
Littlenecks, oysters in season, Alaskan King Crab legs, jumbo shrimp
Served with champagne mignonette, horseradish,
spicy cocktail sauce and lemon wedges
Salmon Tartare
Mango, cilantro, scallion and lime
Confit Leg of Duck
On garlic crostini with a toasted pecan,
cherry, port wine chutney
Lobster Medallions
Dollop of lemon, thyme and scallion beurre blanc
Roquefort and Scallion Popovers
Tomato and Black Pepper Fettuccine
Wild mushroom, thyme, light tomato cream sauce
Baby Bibb Lettuce
Roasted shallot, citrus vinaigrette
Tournedos of Beef Tenderloin
Roasted garlic, rosemary red wine sauce
Pan Seared Wild Sea Bass
Lemon, basil, passion fruit, white wine sauce
Entrees served with porcini mushroom risotto and grilled vegetable tian
Wedding Cake
Chocolate Dipped Strawberries
Grilled Black Tiger Shrimp
Honey, soy, orange, passionfruit glaze
Herbed and Spiced Portabella Mushrooms
Extra virgin olive oil, mixed herb and balsamic drizzle
Indonesian Chicken Saté
Peanut, lemongrass, coconut milk, ginger, garlic sauce
Roasted Beet Salad
Berlatta onions and oranges in a shallot, citrus vinaigrette
Grilled Red Snapper
Lemon, basil, papaya, pineapple, red onion, bell pepper, Anaheim Chile relish.
Roasted Loin of Pork
Fruit chutney of black mission figs, cranberries, cherries, apricots and caramelized onions
Summer Vegetable Medley
Garlic and Herb Roasted New Potatoes
Mini Pastry Assortment
