Top Shelf Open Bar

Handmade Butlered Hors D'oeuvres
Crispy Fried Raviolis with Tomato Basil Dip
Crab and Brie Phyllo Pastry
Spicy Lamb Kebab with Yogurt Dipping Sauce
Caramelized Onion and Goat Cheese Tart
California Sushi Rolls with Pickled Ginger and Wasabi-Flavored Soy Sauce (cold)

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

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

FOOD STATIONS:

Asian Station
Grilled Teriyaki Pork Loin with a Pineapple Miso Sauce
Vietnamese Shrimp and Crab Cakes with Chili-Lime Sauce
Mango & Sweet Red Pepper Stir-Fry with Chicken

Served with:
Stir Fried Sweet Potatoes
Asian Greens Stir Fired with Garlic Slivers

Grill Station
Flank Steak with Chipotle Chili Barbeque
Filet of Grouper with Roasted Vegetable Salsa

Served with:
Assorted Rustic Rolls and Butter
Chef’s Seasonal Green Salad with Balsamic Vinaigrette
Grilled Zuccini with Summer Squash Salad with Basil-Parmesan Dressing

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

Custom Wedding Cake
Chocolate Chiffon Cake with a Caramel Buttercream Filling
Columbian Coffee, Herbal Teas