Passed Hors d'Oeuvres
Brie Cups with Cranberry Chutney

Shrimp wrapped with Snow Peas

Mediterranean Lamb Kebabs

Cherry Tomatoes stuffed with Basil and Mozzarella

Roast Beef Crostini with Mustard Sauce

Stationary Hors d'Oeuvres
Seafood Station:
Seviche served with Toasted Pita Chips and Fresh Veggies:
Crab and Jicama
Salmon and Cilantro
Scrod, Scallion and OJ
Smoked Salmon Platter with White Wine Dijon Mustard and sliced Pumpernickel Bread

Vegetable Station:
Vegetable Basket with Tebbouleh and Roasted Garlic Hummus
Tri-Color Tomato Platter with Fresh Basil and Reduced Balsamic Glaze

Soup and Salad Course
Lobster Gazpacho
Chopped Cucumber Salad with Red Onion with a Dill Viniagrette
Assorted Rustic Rolls and Sliced Breads with Butter Pats

Dinner
Choice of:
Grilled Red Snapper with Mango and Pineapple Salsa
Herb Roasted Chicken Breasts
Portabella Panini with Roasted Vegetable and Olive Hummus

Sides:
Confetti Corn Salad
Large Cut Grilled Mixed Garden Vegetables

Beverages and Dessert
4 Tier Wedding Cake provided by Client

Chocolate Fountain with Chopped Bananas, Marshmallows, Pound Cake And Strawberries

Espresso, Cappucino and Latte Barista

Service for 8 Hours
3 Chefs
1 Floor Manager
12 Waitstaff
2 Bartenders