Hors D'oeuvres
please choose five (5) from the following
Spinach and Feta in Phyllo Dough
Vegetable Spring Rolls with Duck Sauce
Pecan Chicken Tenders with Kentucky Bourbon Sauce
Mozzarella Sticks with Marinara Sauce
Mini Beef Wellingtons
Swedish or Italian Meatballs
Cocktail Franks en Croute
Assorted Mini Quiche
Coconut Chicken Tenders
Mini Pizza Bagels
Belgian Endive stuffed with Boursin Cheese
Fresh Tropical Fruit Kabobs with Raspberry Yogurt
Pinwheels of Ham and Cheese on Toast Rounds
Smoked Chicken Breast with Red Onion Marmalade

Champagne Toast
served prior to Dinner

Dinner

Salad Station
please select:
Mixed Garden Greens
or
Traditional Caesar Salad

Carving Station
your choice:
Roasted Turkey served with Gravy and Cranberry Sauce
or
Roasted Baron of Beef served with Horseradish Sauce and Béarnaise
(Prime Rib of Beef au Jus, add $5.00 per person surcharge)

Pasta Station
Served with Freshly Baked Garlic Bread
Penne, Bowties and Fettuccine Pasta with Tomato Basil, Pesto Cream and Alfredo Sauces
Stir Fry Station
Oriental Stir Fry Vegetables and Chicken served with white rice
(Shrimp add a $2.00 per person surcharge)

Hot Entrees
Displayed in Chafers
Please Choose Two (2) from the Following:
Chicken Picatta
Chicken Marsala
Chicken Francaise
Chicken Cacciatore
Grilled Chicken with a Sundried Tomato Sauce
Penne a La vodka
Baked Ziti
Baked Vegetable Lasagna
Stuffed Shells
Beef Stroganoff
Beef and Vegetables Stir Fry
Grilled or Poached Salmon with a Dill Beurre Blanc
Pecan Crusted Grouper

Accompaniments
Please Choose Three (3) from the Following:
Au Gratin Potatoes
Rosemary and Roasted Garlic Potatoes
Wild Rice Blend
Assorted Seasonal Mixed Vegetables
Glazed Carrots
Buttered Broccoli
Green Beans Almondine
Parslied Red Potatoes
Twice Baked Potatoes

Hors D'oeuvres
please choose six of the following

Spinach and Feta in Phyllo Dough
Vegetable Spring Rolls with Duck Sauce
Pecan Chicken Tenders with Kentucky Bourbon Sauce
Mozzarella Fritters with Marinara Sauce
Mini Beef Wellingtons
Swedish or Italian Meatballs
Cocktail Franks en Croute
Assorted Mini Quiche
Coconut Chicken Fingers
Mini Pizza Bagels
Belgium Endive Stuffed with Boursin Cheese
Fresh Fruit Kabobs with Raspberry Yogurt
Pinwheels of Ham and Cheese on Toast Rounds
Smoked chicken Breast with Red Onion Marmalade

Champagne Toast
served prior to Dinner

Dinner
Choice of Salad
served with Freshly Baked Rolls and Butter

Mesculin Mixed green Salad
with your choice dressing
Or
Traditional Caesar Salad

Entree Selection
please choose one from the following

Grilled Filet of Salmon with Dill Sauce or Lemon Caper Sauce
Breast of Chicken Francaise
Breast of Chicken Marsala
Breast of Chicken Picatta

Choice of Accompaniment

Duchess Potatoes
Roasted Red Potatoes or Parsley Red Potatoes
Wild Vegetable Rice

Choice of Vegetable
Green Beans Almandine
Julienne of Mixed Vegetables
Buttered Broccoli Florets
Batonette of Carrots
Medley of Mixed Vegetables

Dessert
Custom Designed Tiered Wedding Cake
Deluxe Chocolate Fountain, with fresh seasonal fruit, cookies and assorted sweets
Coffee and Tea service

Hors D'oeuvres
please choose six from the following:
Mini Beef Wellingtons
Mini Maryland Crabcakes with Remoulade Sauce
Almond Stuffed Dates
Coconut Chicken Tenders
Stuffed Mushroom Caps with Spinach
Brie and Raspberry Puffs
Mini Swedish or Italian
Meatballs
Rumaki
Mini Assorted Quiche
Cocktail Franks en Croute
Smoked Dolphin Mousse on Whole Wheat Bread
Fresh Fruit Kabobs with Raspberry Yogurt
Asparagus wrapped in Prosciutto Smoked Salmon Rosette with Caper, Onion and Cream Cheese
Fresh Melon wrapped in Prosciutto

Champagne Toast
served prior to Dinner

Dinner
Choice of Salad served with Freshly Baked Rolls and Butter
Mesculin Mixed green Salad with your choice dressing
Or Traditional Caesar Salad

Entree Selection please choose one from the following:

Breast of Chicken Stuffed with Spinach and Boursin Cheese with a Sundried Tomato Brand Sauce
Petite Filet of Beef Tenderloin and Shrimp Scampi served with Bearnaise Sauce on the side
Petite Filet of Beef Tenderloin with Grilled Seasonal Fish served with Béarnaise Sauce on the side
Petite Filet of Beef Tenderloin with Choice of Chicken Breast Selection served with Béarnaise Sauce on the side
Macadamian Crusted Yellow Tail Snapper with Amaretto Wine Sauce
Prime Rib au Jus with Horseradish Sauce

Choice of Accompaniment
Duchess Potatoes
Garlic and Rosemary Roasted
Potatoes
Saffron Rice
Twice Stuffed Chive Potatoes
Dauphinoise Potatoes

Choice of Vegetable
Medley of Mixed Vegetables
Green Beans Almandine
Buttered Broccoli Florets
Julienne of Mixed Vegetables
Batonette of Carrots

Hors D'oeuvres
please choose seven (7) from the following
Mini Beef Wellingtons
Mini Chicken Wellingtons
Mini Maryland Crabcakes with Remoulade Sauce
Scallops wrapped in Smokehouse Bacon
Coconut Shrimp with Duck Sauce
Mini Swedish or Italian Meatballs
Spinach and Feta in Phyllo Dough
Coconut Chicken Tenders
Brie and Raspberry Puffs
Rumaki
Vegetable Spring Rolls with Duck Sauce
Pecan Chicken Tenders with Kentucky Bourbon Sauce
Almond Stuffed Dates
Smoked Salmon Mousse on toast Rounds
Asparagus wrapped in Prosciutto
Fresh Melon wrapped in Prosciutto
Belgian Endive stuffed with Boursin Cheese
Fresh Tropical Fruit Kabobs with Raspberry Yogurt
Red Potatoes stuffed with Sour Cream and Caviar

Champagne Toast
served prior to Dinner

Dinner
First Course please select one:
Wild Mushroom Ravioli
or
Fresh Melon with Prosciutto
or
Fresh Tropical Fruit and Berries with a Mint Yogurt
or
Shrimp Cocktail ($2.00 per person surcharge)

Second Course
Served with Freshly Baked Rolls and Butter
Mesculin Mixed Garden Greens with your choice dressing
or
Traditional Caesar Salad

Third Course your choice:
Pink Champagne Sorbet
or
Passion Fruit Sorbet
or
Lemon Sorbet

Entree Selection
Please Choose One from the Following:
Petite Filet of Beef Tenderloin with a Broiled Lobster Tail served with Béarnaise Sauce and Drawn Butter
Grilled Veal chop served with sautéed wild mushroom confit
Grilled Filet of Beef Tenderloin served with Grilled Portobello Mushroom and a light Green Peppercorn Sauce

Choice of Accompaniment
Duchess Potatoes
Garlic and Rosemary Roasted Potatoes
Wild Vegetable Rice
Dauphinoise Potatoes

Choice of Vegetable
Medley of Mixed Baby Vegetables
Julienne of Mixed Vegetables
Batonette of Carrots and Broccoli Florets
Green Beans Almondine