Passed Hors d’Oeuvres

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Mini Lobster Rolls

Prosciutto and Goganzola Wrapped Figs

Wild Mushroom and Thyme Croustades

Petit Filet Mignon with Herbed Butter

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Stationary Hors d’Oeuvres

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Artisan Cheese Display

Mediterranean Platter with Roasted Garlic Hummus, Tabbouleh, Baba Ganoush, Marinated Mushrooms, Artichoke Hearts, Roasted Red Peppers

Antipasto Platter with Cured Meats, Marinated Olives, Marinated Beets, Italian Cheeses

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Salad of Frisee and Baby Greens, Topped with a Jonah Crab Cake, Lemon Vinaigrette

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Roasted Tenderloin Au Poivre with Port Wine Reduction

Potatoes Dauphinois

Sugar Snap Peas with Roasted Grape Tomatoes

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Horseradish Crusted Cod Filet with Lemon Beurre Blanc

Potatoes Dauphinois

Roasted Asparagus with Citrus Butter

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Warm Bread Assortment

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Wedding Cake

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Coffee and Tea