FIRST COURSE
Martini glass with cold poached shrimp cocktail served with
a spicy horseradish cocktail sauce and lemon zest

SECOND COURSE
Salad of arugula, Boston bib, and red leaf lettuce with sweet apples, walnuts,
and crumbled gorgonzola cheese topped with a pear vinaigrette
Passed baskets of small French rolls and sweet butter

BUFFET
Grilled marinated tenderloin with cracked pepper and roasted garlic served with
caramelized sweet onion demi-glace
Breast of chicken stuffed with wild mushrooms served with caramelized onion demi-glace
Roasted rosemary baby potatoes
Wild rice with confetti vegetables
Sautéed asparagus, julienned carrots, summer squash, and sweet red pepper
Baskets of assorted hearty rolls and breads

SEATED DESSERT
Wedding Cake
Plates of assorted fancy miniature pickup pastries and fancy cookies on each table.
Traditional Coffee Service