November 21st Wedding

Passed Hors d' Oeuvres
Krab Rangoon, classic Surimi, Scallion, Cream Cheese with a Sweet & Sour Drizzle
Petite Crab Cakes with Red Pepper Coulis
Canapé Style Puff Bites, Vegetarian with Herbed Cream Cheese and sweet Bell Peppers
Salami Coronets

Dinner Buffet
Beef Tenderloin with Herbs d' Provence, served medium rare
Alaskan Pollock poached in a light Wine Sauce
Asian Salad
Rolls and Butter

Appetizer Table
Buffalo Chicken Bites & Cucumber Ranch
Celery, Carrot and grape Tomatoes to accompany Buffalo Chicken Bites
Chicken Pate with Apple Slaw
Brie en Croute, served with Crackers

Dessert Table:
Fresh cut Fruit Display
Amaretto and Dark Belgian Chocolate Fruit Dip

Coffee Service & Herbal Iced Tea

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