Passed Hors d’ oeuvres
Saku Tuna
sashimi of yellow fin tuna on crisp wonton with nori seaweed,
Tobiko caviar and green onion, drizzled with wasabi soy sauce
Rockfish Square
wild rockfish flan sandwiched between crisp wonton sheets
with pink lobster mayonnaise
Roast Muscovy Duck Roll
with Montmorency cherry sauce
Beef Tataki
loin of beef seared to a medium rare sliced thin with
ponzu vinaigrette on an endive spear
Gougere Quattro Fromages
with a basil cream sauce
Potato-Zucchini Pancakes
with portabello mushroom “caviar” and chive crème fraiche
At The Buffet
Pan-Seared Sea Bass
on cauliflower mousseline served with a lobster-truffle beurre blanc
Roast Rack of Spring Lamb
with soft polenta, roasted vidalia onions, tomato Provencale
with a rosemary Shiraz sauce
Curly Endive Salad
garnished with brilliant red radishes and Gorgonzola cheese,
served with a coriander and hickory-smoked bacon dressing
Radiatori Portofino
rich sun-dried tomato sauce with roasted red peppers and artichokes served over radiatori pasta
Wild Mushroom-Shallot Tart
in a delicate pastry crust
Black Olive, French and Sun-Dried Tomato Breads
served with sweet whipped butter
Dessert
The Wedding Cake
a custom cake designed to grant your wishes
Assorted Macaroon Lollipops
pistachio, chocolate, lemon, coffee, and raspberry
Coffee and Tea Station
gourmet roasted coffees and herbal teas served with
cream, cube sugar and fresh cut lemons
download our Buffet Menu
