Formal Dinner Menu C
Pre-dinner Cocktail Reception
Seafood Display
attended by a uniformed chef
A Display of Chilled Seafood including
Steamed jumbo shrimp, marinated mussels on the half shell, littleneck clams with Barbadian hot sauce,
oysters shucked at the station, smoked salmon and gravlax
with pumpernickel and rye breads
Accompanied by lemon, lime, seafood sauces, hot sauce and tabasco
Hot hors d'oeuvres, passed
Satay Spiced Chicken Brochettes with Lemongrass and Peanut Glaze
Soy Marinated Salmon in Rice Paper with Hot Pepper Sauce
Sweet Potatoes and Caramelized Pecan Phyllo Bundles
Risotto Balls with Saffron, Grilled Peppers and Shrimp
Peking Duck and Scallion
Spring Rolls served with Sweet and Sour Sauce
Formal Dinner Menu
Agnolotti Pasta
Filled with asparagus, sun-dried tomato and asiago cheese
in a roasted tomato sauce
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Mesclun Salad Medley
with poached Atlantic salmon darne and orange & black peppercorn vinaigrette dressing
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New Zealand Rack of Lamb
with crust of goat's cheese, sun-dried tomato and rosemary
served with a rich Port wine sauce
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Buttermilk Mashed Potatoes with Roasted Garlic
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Grilled Italian Style Vegetables
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Soft Herbed Baguettes and Rolls
served with sweet butter
Dessert
Chocolate Brioche Bread and Butter Pudding
with orange and burnt sugar sauce and fresh berries
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en Ville Blend Coffee, Decaffeinated Coffee and Earl Grey Tea
Late Night Sweet Table
Wedding Cake
White chocolate mousse and raspberry covered with white chocolate curls
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Fresh Cut Fruit and Berries
served with Russian cream dip
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Miniature French Pastries, Tartlets, Cookies and
Chocolate Dipped Strawberries flecked with Gold Leaf
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Espresso, Cappuccino, Coffee and Tea Service
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