Decorated Buffet

•  Sauté Fried Red Snapper with Gingered Tri-Colored Peppers

•  Sugar Peas with Curry

•  Tri-colored Couscous with Roasted Vegetables

Wedding Menu

A Selection of Hand Passed Appetizers

•  Thai Chicken Salad in a Filo Cup

Plated First Course

•  The Nutty Pear Salad with Spiced Walnuts & Arugula tossed in a homemade pear vinaigrette & topped with gorgonzola

Entrée's

•  The Groom Love?s Beef???

•  Warm Deviled Crab Salad in a Filo Cup with Saffron Aioli

•  Wild Mushroom Bouchees with Melted Gruyere & Fresh Chives

A Selection of Hand Passed Appetizers