A Wedding for 200 Guests

Cocktail Hour

Butlered Hors d' Oeuvres

     Mustard Marinated Beef Served on a Fig Pancake

     Wild Mushroom and Leek Spring Roll with a Citrus Mint Dipping Sauce

     Moroccan Cigars Served with Tahini

     Tempura Vegetables Served with a Wasabi Sauce

     Chicken Maki Served with Peanut Sauce

     Sweet Potato Pancakes Served with Honey Mustard

     Moroccan Lamb Skewers Served with a Cucumber Sauce

     Fresh Thai Spring Roll Served with a Spicy Dip

     Coconut Coated Chicken Served with a Curried Fruit Sauce

     Seared Tuna Passed on Bread Rounds with Marinated Cucumbers

 

Cocktail Stations

Arepa and Seviche Station

thumb Arepas     Mexican Corn Cakes Served With Pulled Beef, Shredded Chicken and Sauteed Vegetables

     Tomatilla Salsa, Tomato Salsa, Avocado Chutney

     Snapper Seviche

     Seared Tuna

     Plantain Chips and Wonton Crisps

 

Carving Station

Corned Beef with Mustard, Pickles, Russian Dressing and Rye Bread

Smoked Turkey Breast with Cranberry Chutney and Sour Dough Bread

 

Dinner

First Course

Portabella Mushroom Carpaccio Drizzled with Aioli Sauce and Served on Mixed Greens

 

Silver Bread Baskets Filled with a Selection of Breads and Rolls

Margarine Roses on Each Table

 

Entree - Choices

Rack of Lamb Served with a Wine Sauce, Garlic Mashed Potatoes, Haricot Verte and Garnished with Fried Lemon

Onion Crusted Salmon Served with Mustard Sauce, Garlic Mashed Potatoes and Asparagus

** Quinoa with Assorted Roasted Seasonal Vegetables Available for Vegetarians

 

Alternating Desserts - Plate Presentation

Coconut Pineapple Macadamia Tart Served with Frozen Banana White Chocolate Sabayon, Tahitian Vanilla Pineapple Puree, Macadamia Brittle, Fresh Mint, Toasted Coconut and Roasted Pineapple Slice

Chocolate Napoleon Chocolate Drizzled Plate with a Thin Layer of Flourless Cake Topped with Dark Chocolate Mousse, Layer of Phyllo, White Chocolate Mousse, Topped with Layer of Phyllo Garnished with Fresh Berries

 

Coffee

Tea