Top Shelf Open Bar

Handmade Butlered Hors D'oeuvres
Skillet-Smoked Sea Scallops on Crisp Tortillas with Southwestern Corn Relish
Spicy Grilled Beef Satays with Chipotle Chili Barbecue Sauce (cold)
Lemon-Pepper Shrimp & Cilantro Pesto Quesadillas with Salsa Fresca & Smoked Chile Cream
Parmesan Risotto Cakes with Sweet Roasted Red Pepper Cream
Moroccan-Style Breast of Chicken Satays with a Fig and Port Reduction

Crudité
Marinated Cauliflower, Whole Asparagus, Baby Carrots, Tri-color Peppers, Broccoli Spears, Cherry Tomatoes and Button Mushrooms with a Garden Vegetable Dip

Seared Tuna Station
Black-and-White Sesame-Crusted Ahi Tuna Roll with Wasabi Aioli

FOOD STATIONS:

Carving Station
Roasted Sirloin with a Cracked Peppercorn Sauce
Roasted Breast of Turkey with Cranberry Orange Chutney or Pan Gravy

Served with:
Butternut Squash Gratin
Honey Glazed Baby Carrots with Fresh Dill
Assorted Rustic Rolls & Butter

Pasta Station
Lobster Ravioli with a Brandy Cream Sauce and Wild Mushrooms
Crab and Broccoli Cannelloni with a Roasted Shallot Cream Sauce
Cavatapi with Sausage, Eggplant and Basil

Served with:
Romaine & Arugula Caesar Salad with Shaved Parmesan Curls
and Homemade Sautéed Croutons
Crusty Hearth Baked Breads & Parmesan Butter

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, and Bananas Foster

Custom Wedding Cake
Raspberry Marble Cake with Chocolate Buttercream Filling
Columbian Coffee, Herbal Teas