Top Shelf Open Bar

Handmade Butlered Hors D'oeuvres
Artichoke Heart Fritters with Lemon Caper Aioli
Pan-Fried Chinese Pork Dumplings with Soy Ginger Dipping Sauce
Skewered Spicy Pan Seared Sea Scallops with Sweet Roasted Red Pepper Cream
Black-and-White Sesame-Crusted Ahi Tuna Roll with Wasabi Aioli (cold)
Skewered Beef and Scallion Negimaki with Sesame Soy Dipping Sauce

Pasta Station I
Cheese Purse with Calamata Olives, Sun Dried Tomatoes, and Baby Spinach with Olive Oil and Garlic; Penne Arrabbiata with Spicy Sausage and Tomato Sauce; Grilled Focaccia
Accompanied by a Selection of Whole Grain Breads and Crackers

Carving Station I
Hand Carved Pork Tenderloin. Presented on Baguette, Drizzled with Apple Cider Reduction and an Onion Marmalade

First Course
Fresh Baby Spinach with Red Grapes, Toasted Pinenuts and Blue Cheese with Balsamic Vinaigrette

Main Course
Breast of Chicken Saltimbocca Stuffed with Prosciutto, Aged Provolone and Sage with a Dry Sherry Sage Sauce
or
10oz Roasted Filet Mignon with Portabella & Black Truffle Butter in a Port Wine Sauce

Accompanied by:
Roasted Fingerling Potatoes
Young Asparagus with Parmesan Butter
French Rolls and Butter Rosettes

Dessert Flambé Station
A Uniformed Attendant Preparing A Variety Of Flambéed Fruits Served Over Vanilla Bean Ice Cream: Strawberries Grand Marnier With Chocolate Sauce, Fresh Peaches and Cream with Raspberry Sauce, & Bananas Foster

Custom Wedding Cake
Chocolate Chip Chiffon Cake with Chocolate Buttercream Filling
Columbian Coffees, Herbal Teas