Passed Hors d'Oeuvres
Cherry Tomatoes stuffed with Basil and Mozzarella

Lobster and Shrimp Bouchees

Mango Salsa and Chicken Canapés

Maryland Crabcakes with a Horseradish Dill Sauce

Grilled Beef Rolls with Colored Peppers and Chives

1st Stationary Hors d'Oeuvres
Assorted Fancy Cheese Platter: Brie En Crute, Creamy Danish Blue, Rolled Goat with Dill, Leerdammer Holland Swiss, Irish Cheddar, Havarti Dill and Golden Mustard Seed Gouda served with Assorted Crackers, Red Grapes and Strawberries

Chopped Fresh Fruit with Chocolate Shell Fondue

Veggie Basket served with Creamy Ranch and Roasted Garlic Hummus

2nd Stationary Hors d'Oeuvres
Tea Sandwiches:
    - Chicken Tarragon Salad on Raisin Walnut Bread
    - Smoked Salmon with Horseradish Caper Spread
      on Pumpernickel
    - Poached Pear with Gorgonzola on French Bread

Confetti Corn Salad

Greek Orzo Salad with Artichokes, Kalamata Olives, Sundried Tomatoes and Feta

Citrus Salad with Mandarin Oranges, Grapefruit, Red Peppers and Bean Sprouts with a Citrus Vinaigrette

Dessert
3- Tier Le Frasier Wedding Cake

Hot Coffee, Iced Coffee, Iced Decaf and Iced Tea

Berry Raspberry Lemonade with Lemon Slices

Peach and Mango Iced Tea

Service
1 Chef
1 Bartender
3 Waitstaff
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