Dinner Menu #3:

• Sweet Pea and Avocado Vichyssoise Shooters with Salsa Finish
• Grilled Figs with Goat Cheese ~ Balsamic Syrup Glaze
• Pesto and Artichoke Bruschetta
• Cajun Corn Cakes with Smoked Tomato Relish
• Lobster in Phyllo
• Miniature Beef Wellington

First Course:

• Hearts of Palm ~ Heirloom Tomato ~ Caper Berries ~ Sweet Onion
• Boston Bibb Lettuce ~ Fresh Lemon Dill Dressing
• Baguettes of French Bread ~ Lightly Salted Butter

Entree:

• Grilled Tenderloin of Lamb ~ Port Currant Sauce
• Wild Mushroom Risotto Wedge ~ Rosemary Garnish
• Lightly Roasted Green Top Carrots finished with Wild Flower Honey

Dessert:

• Wedding Cake or Client’s Choice of Dessert
• French Roast Coffee and Herbal Tea Service