Hors D'oeuvres

Crème Fraiche and Red & Black Caviar on toast
Fresh figs with Goat Cheese
Grilled Spicy Shrimp Brochette

Entrées

Chilled Braised Salmon layered with glazed sliced cucumbers
The salmon is poached, chilled and layered with thinly sliced cucumbers,
and aspic glaze. Served with three types of mayonnaise.

Roasted Quail Stuffed with Wild Rice and served with Cognac
and White Wine Sauce.
Quail are partially deboned, stuffed with wild rice, paté de foie gras,
mushrooms, herbs and brandy then charcoal roasted to golden succulent perfection
served with Grilled Vegetables: Red New Potatoes, Onions,
Carrots and Eggplant, Zucchini, Summer squash
or
Vegetarian Entrée
Fresh Hand Made Raviolis
filled with herbs and mushrooms and served with an asparagus tip,
roasted pinenut and fontina cheese sauce

Nicoise Salad
with a multitude of fresh thinly sliced vegetables, Nicoise olives
and a sherry vinaigrette.

Coffee, Tea or Chai
Wedding Cake

All sauces, curries, and condiments are made in house.
Organic produce is used whenever possible.