PASSED HORS D’OEUVRES
Petite Crabcakes
With a touch of salt and mustard, served with a cilantro mayonnaise
Phylo filled w/ Mushroom & Gorgonzola
Presented in a phyllo ruffle cup
Honey & Walnut Chicken Strips
Bucheron Goat Cheese
With yellow pear tomato and arugula on brioche toast point
FIRST COURSE
Sweetheart Salad
Frisee and bibb lettuce tossed with rose petals and edible nasturtiums, drizzled with a champagne vinaigrette
MAIN COURSE
Filet De Boeuf Renaissance
With pan roasted shrimp pan-roasted black tiger shrimp drizzled with a lemon chive fondu and tenderloin of Colorado beef charcoal-roasted with cassical burgundy wine with wilted arrow leaf spinach, oven dried plum tomatoes and a potato and brie tart - Served with a Pinot Noir reduction
DESSERT
The Wedding Cake
A custom cake designed to grant your wishes
Bride And Groom Strawberries
Strawberries ‘dressed’ in their best chocolate tuxedo and “white wedding dress” - to be passed at the table
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