Top Shelf Open Bar

Handmade Butlered Hors D’oeuvres
Melon Wrapped in Imported Prosciutto di Parma (cold)
Sesame Chicken with Honey Mustard Dip
Roasted Tomato Basil Bruschetta
Lobster Potato Croquette
Chicken and Jalapeños Quesadillas with Salsa Fresca and Chipotle Sour Cream

Pasta Station II
Penne Pasta with Sun Dried Tomato Pesto Cream Sauce; Cavatapi with Sautéed Spinach, Mushrooms, Olive Oil and finished with Pecorino and Crushed Red Pepper; Grilled Focaccia

Carving Station III
Hand Carved Apple Hickory Smoked Chicken Breast. Presented on Multi Grain Baguette with a Cranberry Aioli

First Course
Medley of Wild Winter Greens with Dried Cranberries, Stilton and Slivered Pistachios with Roasted Shallot Vinaigrette

Main Course
Potato-Crusted Cod with a Roasted Yellow Pepper Coulis
or
Rack of Lamb with Rosemary Scallion Crust

Accompanied by:
Yukon Gold and Sweet Potato Mash with Fresh Chives
Broccoli Florets
French Rolls and Butter Rosettes

Gourmet Sundae Bar
Vanilla Bean Ice Cream, Cherry Gelato, and Banana Ice Cream
Served with:
Chocolate Cups, Buttercrust Tartlettes, Warm Chocolate Brownies, With Caramel Sauce, Chocolate Sauce, Raspberry Sauce, Whipped Cream, Fresh Summer Berries

Wedding Cake
Vanilla Pound Cake with a Strawberry Buttercream Filling
Columbian Coffees, Herbal Teas