SPRING WEDDING
BUTLERED HORS D’OEUVRES
 PAN SEARED SEA SCALLOPS WITH HONEY ORANGE SESAME SAUCE

Fresh Sea Scallops lightly seasoned and pan seared in Peanut Oil, skewered and offered with a Honey Orange Sesame Sauce

GRILLED BABY RACK OF LAMB

Individual slices of Baby Racks of Lamb marinated with Rosemary, Garlic, and Thyme, seared over hot coals to a perfect medium rare and offered with a Rosemary Demi Glace

COCONUT SHRIMP

Large Shrimp coated with a light Coconut Batter and deep fried, offered with a tropical dipping sauce spiked with Hot Peppers and Cool Mint

FIRST COURSE
GREEN SPRING SALAD

Boston Bibb Lettuce with fresh Edamame, Snow Peas, and Pea Shoots dressed with a Citrus Vinaigrette and sprinkled with Chives and Parsley

PLATED MAIN COURSE
HERBED PETITE FILET

Petite Filet marinated in Garlic, Rosemary, and Thyme pan seared to medium rare and enhanced with a fresh Tomato Concasse flavored with Madeira Wine

along with

CORVINA FISH

Fresh Filets of Corvina Fish lightly seasoned and marinated, grilled over hot coals and napped with a light Lemon Sauce

SUGAR SNAP PEA SAUTE

Sugar Snap Peas lightly sautéed in Butter, Mint, and Seasonings

WEDDING CAKE

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Wedding cake in the flavors of your choice