Top Shelf Open Bar

Handmade Butlered Hors D'oeuvres
Spinach Crepe Spirals with Sun-dried Tomato Basil Cream Cheese and Pinenuts (cold)
Traditional Quesadillas with Salsa Fresca and Smoked Chile Cream
Herb Toast with Filet of Beef and Brie (cold)
Pan-Fried Chinese Lobster Dumplings with Soy Ginger Dipping Sauce
Crispy Pumpkin Raviolis with Acorn Squash Chutney

Fondue
Featuring a Cheese Fondue Display with Steamed Asparagus Spears, Walnut Bread, Sliced Apples with Prosciutto and Baby Boiled Potatoes

Soup Station
Tomato Herb Soup served in Miniature Cups with Miniature Grilled Cheese Dipper
Grilled Asparagus with Tarragon Red Wine Vinaigrette

First Course
Red Oak, Mache and Frissé with Dry Roasted Apples
and Whole Wheat Croutons with Sour Cherry Vinaigrette

Main Course
14oz Grilled Rib Eye Steak with Port Wine Demiglace
or
Medallions of Herb Crusted Lobster Sautéed in Olive Oil with Shrimp Champagne

Accompanied by:
Roasted Garlic Mashed Potatoes
Wilted Spinach with Red Pepper and Shitake Mushrooms
French Rolls and Butter Rosettes

Buffet of Miniature Desserts
Seasonal Fruit with Chocolate Sauce or Whipped Cream, Assorted Miniature Tarts, Raspberry Swans, Peanut Butter Bon Bons, Mocha Coffee Torte, Frangipanes, Chocolate Rum Pearls, Assorted Fancy Cookies, Miniature Cheesecakes, Cannolis, Chocolate Eclairs, Chocolate Mousse in Praline Phyllo Cups

Wedding Cake
Lemon Chiffon Cake with a Raspberry Buttercream Filling
Columbian Coffees, Herbal Teas