Passed Hors d'Oeuvres
Crab Rangoon with Duck and Soy Sauce

Jamaican Jerk Beef Skewers

Pigs in Blankets with Spicy Ketchup

Stationary Hors d'Oeuvres
Cheese Platter with Brie En Crute, Cubed Havarti Dill, Swiss and Cheddar, Hunstman, Mustard Seed Gouda and Pepper Rolled Goat Cheese. Served with Red Grapes, Strawberries and Fine Crackers

Tequila and Lime Corn Salsa and Salsa Rojo served with Tortilla and Nacho Chips

Soup and Salad Course
Asian Pear Salad with Candied Pecans, Goat Cheese and Cherry Tomatoes. Served with an Orange and Cinnamon Dressing

Warm Brioche Rolls with Butter Roses

Dinner
Choice of:
Grilled Chicken Breasts Marinated in Lime and Cilantro and served with a Tomato and Fennel Salsa
Roasted Sirloin Medallion with a Garlic Red Wine Sauce

Sides:
Black and White Rice with Toasted Coconut, Currants and Dried Apricots
Grilled Mixed Garden Vegetables

Beverages and Dessert
3 Tier Wedding Cake

Coffee, Decaf and Assorted Teas with Milk and all the Condiments

Service for 8 Hours
2 Chefs
1 Floor Manager
6 Waitstaff
2 Bartenders