BEGINNING COURSES
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- APPETIZER COURSE -
To be added as an additional course
Chilled Jumbo Shrimp Cocktail in a Martini Glass
Penne Pasta in a Tomato Basil Sauce Garnished with Herbed Parmesan Sprinkle
Smoked Norwegian Salmon with Asparagus and Traditional Condiments
Grilled Norwegian Pepper Crusted Salmon Served on a Honey Mustard Sauce
Frutti Di Mare - Imported Farfalle Pasta Tossed in a Tomato Garlic Sauce Including Shrimp, Sea Scallops, then Garnished with Lump Crabmeat and Julienne Vegetables
Spinach and Sundried Tomato Cheese Ravioli in a Creamy Tomato Sauce,
Topped with Shredded Parmesan Cheese, and Chopped Herbs
Grilled Chicken Scampi Served over Spinach Fettucini in a Scampi Sauce Showered with Tomato Concassé and Fresh Herbs
Chilled Poached Salmon Garnished with Sliced Tomatoes and Cucumbers with
a Dill Horseradish Sauce
Wild Mushroom Strudel with Grilled Vegetables Served with a Merlot and
Beurre Blanc Sauce

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- SOUP COURSE -
CHILLED SOUPS
Cucumber & Tomato Gazpacho
Strawberry Champagne Bisque
Black Bing Cherry Bisque
Minted Melon Puree

SOUPS & CHOWDERS
Southwestern Roasted Chicken Corn Chowder
Caramelized Pineapple & Brown Sugar Enriched
Butternut Squash Puree
Classical Italian Wedding Soup
Victorian Cream of Chicken & Vegetable Garnish
Curried Rock Lobster Bisque
Smoked Portabella Mushroom Bisque
She Crab Bisque

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- SALAD COURSE -
PEN RYN
Buttery Lettuces, European Cucumbers, Cherry Tomatoes,
Roasted Croutons and Herb Vinaigrette

CAESAR
California Hearts of Romaine, Parmesan Curls, Garlic Croutons and
Fresh Ground Black Pepper

SPINACH
Baby Spinach, Bermuda Onion, Tomato, Bacon and Honey, Roasted Shallot Vinaigrette

BELLE VOIR
Mixed Baby Greens, Toasted Pine Nuts, Dried Cranberries,
Feta Cheese and Raspberry-Honey Vinaigrette.

CHAMPAGNE
Boston Bibb lettuce, Goat Cheese Crouton,
Caramelized Walnuts and Champagne Vinaigrette.

CAPRESE
Bitter Baby Greens, Sun-Ripened Tomatoes, Buffalo Mozzarella
Aged Balsamic Vinaigrette, with Tapenade Croutons.

THE TUSCANO
Imported Gorgonzola and Crisp Pancetta, Focaccia Crouton,
Mixed Bitter Greens, Lemon Oregano Dressing

NICOISE
Mixed Baby greens topped with Poached Salmon,
Finished with European Cucumbers, Nicoise Olives, Marinated Artichokes finished
with a Lemon and Basil Dressing

MARGARITA
Marinated Hearts of Palm, Organic Mache, Raspberries, Citrus Segments,
Tomatoes and Cilantro Lime Vinaigrette

THE BOUQUET
Floral Green Salad, Bouquet Appearance, Roasted Beets, Crumbled Stilton, and
Wild Berry Vinaigrette

CHAR-GRILLED HEARTS OF ROMAINE
Grilled Hearts of Baby Romaine Lettuce topped with a Parmesan-Peppercorn Emulsion, Herbed Croutons, Roasted Red Peppers, Grilled Jumbo Shrimp and Lump Crabmeat

ORCHARD APPLE & SMOKED CHICKEN
Sliced Hickory Smoked Chicken Breast, Sweet Gala Apples over Boston Bibb Lettuce with Candied Walnuts, Fresh Raspberries finished with a Honey & Mustard Seed Vinaigrette

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- INTERMEZZO COURSE -
To be added as an additional course
Lemon, Passion Fruit, Blood Orange