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Dinner Menu

Passed Hors d'oeuvres

Spicy Crab Cakes

Bruschetta

Stuffed Mushrooms

Vegetarian Vietnamese Rolls

Phyllo Triangles

Curry Chicken Triangles

First Course

Apple Salad - Butter lettuce garnished with watercress, Fuji Apple, St. Andre and Stilton Cheese, Caramelized Pecans, and Balsamic Vinaigrette Served on the side.

Bread Assortment

Buffet Main Courses

Filet of Chilean Seabass with Popia Mango Salsa

Tri Tip with Peppercorn Cognac Cabernet Sauce (Carving Station)

Vegetarian Wellington

Garlic Mashed Potatoes

Green Bean Almondine & Baby Carrots

Broccoli with Pine Nuts

Spring Sautéed Vegetables

Dessert

Assorted fruit to be served with Wedding Cake

Beverages

Wine, Beer, Champagne, & Margarita Fountain

Regular & Decaffeinated Coffee

Herbal & Decaffeinated Teas

Lemon Scented Water