Passed Hors d’ oeuvres
Veal Oscar
veal asparagus and crabmeat in a demi tasse spoon with Bearnaise sauce
Ebi Shrimp
Black Tiger shrimp glazed with a miso aioli
Prosciutto Purses
filled with Mascarpone cheese and a drizzle of truffle oil
tied with a chive ribbon
Heirloom Ruby Red Beet and Watermelon Skewer
with a aged balsamic
First Course
Tortellini Symphony
~lobster tortellini with a truffle Beurre fondue,
~goat cheese and scallion tortellini in a pine nut pesto
~duck tortellini in a Chardonnay cream
Main Course
Pan Roasted Wild Ivory Salmon
skinless Ivory salmon filet with a chiffonade of apple and fennel
in a apple cider and mustard sauce, with Yukon Gold potato and leek cake
Dessert
A Taste Of Passion
almond and lemon biscuit with passion fruit cream,
milk chocolate Bavarian and crisp nougatine
The Wedding Cake
soft chocolate cake layered with Hazelnut praline mousse
iced with vanilla buttercream
Coffee and Tea Service
gourmet roasted coffees and herbal teas served with
cream, cube sugar, and fresh cut lemons
download our Wedding Menu
