- Dijon and Thyme Crab Cakes with Citrus Mayonnaise
- Bruschetta with Roasted Peppers and Mozzarella
- Chicken Satays with a Sweet and Spicy Chili Sauce
- Brie and Berry Tartletts Lobster Bisque Served in Shot Glass
- Miniature Beef Wellingtons

- Spinach and Artichoke Dip with Assorted Flat Breads
- Fruit Display consisting of Fresh Seasonal Fruits such as Strawberries, Blackberries, Pineapple, Honeydew, Cantaloupe, Red and Green Seedless Grapes served with Amaretto Crème Dip
- Vegetable Display consisting of Blanched and Raw Vegetables such as Asparagus, Broccoli, Baby Carrots, Sugar Snap Peas, Yellow Squash, and Red Bell Peppers. Offered with Roasted Red Pepper Dip
- Imported and Domestic Cheese Such as Whipped Boursin, Cheddar, Swiss, Smoked Gouda, and Brie with Imported Crackers

The first course will consist of:

- Symphony Salad: Mesclun Greens and Bell Pepper Bound in Thinly Sliced Cucumber Drizzled with a Delightful Ginger and Soy Dressing

Plus

- Petit Pains and Butter Rosettes

For dinner we will be serving a dual entree meal:
- Grilled Salmon with Lemon Dill Sauce
- Chicken Marsala

For sides we will be serving:

Red-Skin Roasted Potatoes. Tossed with Garlic, Rosemary and Olive Oil

Bundles of Asparagus in Yellow Squash Rings

Colombian Coffee, Brewed Decaffeinated Coffee, a selection of Herbal Teas, Chantilly Whipped Cream, Chocolate Shavings, Lemon Zest, Orange Zest, and Cinnamon Sticks

Vegetarian:

Vegetable Napoleon- NO CHEESE

Layers of Fresh Grilled Eggplant, Squash, Zucchini, Carrots and Red Pepper brushed with Olive Oil and Basil with and topped with a Tomato Coulis

Kid's Meal

Kids Salad Plate with carrots, celery, cheese sticks and crackers and ranch dressing

Chicken Tenders, Mac N Cheese, Corn on the Cob, Apple Sauce and ketchup

A Beautifully Decorated Wedding Cake

- Yellow Cake w/Raspberry

- Red Velvet