Sea-Side Spring

Post-Ceremony, as guests walk to Cocktail Tent

Pass
Champagne

Sweet Pea Cakes with Beet Crème Fraiche

Asian Chicken Salad in Cucumber Box

Passed Hors D'Oeuvres
Artichoke and Goat Cheese Squares with Roasted Tomato Jam

Star Anise Duck Beggars Purses

Curried Crab and Mint Salad on Pappadams

Halibut Ceviche in Crisp Corn Cups with Avocado Mousse

Thai Summer Rolls with Mild Chili Dipping Sauce

Grilled Beef on Spiced Lahvosh with Feta, Lemon and Capers

Profiteroles of Wild Mushrooms

Stationary Hors D'Oeuvres

Jumbo Shrimp, Oysters and Clams on the Half Shell on Crushed Ice with Cocktail Sauce, Horseradish and Migonette Sauce

Assorted Sushi, Nori and Maki Rolls with Ginger, Soy and Wasabi

Small Composed Plates
Salmon Gravlax on Spring Radish and Cucumber Slaw with Wasabi Tabiko

Hamachi with Jalapeno, Cilantro and Herb Oil

Vessels of Edamame and Asian Crudites with Mild Chili Dip

First Course
Poached Lobster Salad with Avocado Mousse, Pink Grapefruit, Mache and Fruit Salsa

Assorted Dinner Rolls, Crisp Flatbreads and Butter

Choice of Entrees
Herb Rubbed Grilled Tenderloin with Red Wine Reduction Sauce

Potato Pave

Spring Vegetable Bundles tied with Chives

Filet of Sole with Salmon Mousse served with Bernaise Sauce and Micro Herb Salad

Puree of Carrot in Potato Box, Puree of Spring Peas

Dessert
Strawberry, Mango and Lime Sorbets served with Brandy Snap with Fresh Berries and Fruit Coulis

Plate of Pick-Up Pastries, Chocolate Mousse Cups and Delicate Cookies

Wedding Cake

Regular and Decaffeinated Coffee and Herbal Teas

Silver Trays of Chocolate served with Coffee