Drinks

Cucumber-Lime Infused Water Station

Appetizer Stations

Balsamic Grilled Vegetable Display with  Roasted Red Pepper Hummus
Savory Greek Cheesecake Garnished with Nicoise Olives and Italian Plum Tomato with Sesame Garlic Toast
Lobster Bisque Martini Station

Butlered Hors D’oeuvres

Miniature Beef Wellingtons with Pesto Sauce
Seared Sea Scallop Tostadas with Avocado and Micro Greens
Mushroom Caps with Sausage and Gruyere Cheese
Roasted Tomatoes and Shaved Asiago on Bruschetta

First Course

Symphony Salad of Mesclun Greens and Bell Pepper Gather by a Cucumber Ribbon with a Citrus, Ginger-Soy Dressing
Artisan Baked, Sliced Breads and Rolls with Butter Rosettes

Main Course – Duo Entree

Tenderloin of Beef Medallions with Cognac Sauce
Boneless Chicken Breast Stuffed with Sherried Crab, Lobster & Asparagus
with Old Bay Beurre Blanc Sauce
Potatoes Au Gratin with Caramelized Onion
Rosemary Vegetable Medley

Dessert

Beautifully Decorated Serenade Wedding Cake – Yellow Cake with Lemon Raspberry Filling