Plated Meal
PASSED HORS D'OEUVRES
Miniature Beef Wellingtons with horseradish cream
Vietnamese Spring Rolls with lobster and Thai basil sauce
Herb-Chevre and Spinach-Stuffed Mushrooms
Goat Cheese and Sun-Dried Tomato Tartlet
SEATED DINNER MENU
First Course
Field Greens with Caramelized Pear, Roquefort, and Pecans in a balsamic vinaigrette
Assorted Dinner Rolls, Breadsticks, Focaccia served warm
Sweet Butter
Entre Course
Petite Filet Mignon with forest mushroom sauce
Duchesse Potatoes with sweet roasted garlic
or
Artichoke-Encrusted Fillet of Chilean Sea Bass with a tomato-scallion beurre blanc
Wild Rice and Basmati Rice Timbale
Baby Carrots, Brussels Sprouts, & Baby Pattypan Squash
or
Chicken Alternative:
Boneless Breast of Chicken filled with ricotta, spinach, and caramelized onion and served with a roasted red pepper sauce
or
Vegetarian Option:
Portobello Mushroom Cap filled with wild mushroom risotto
Dessert
The Wedding Cake - Le Fraisier garnished with fresh raspberries and mint
House-Blend Coffee, Decaffeinated Coffee, and Tea
