Passed Hors D'oeuvres

First Course

Hamotzi and Challah

Greek Salad

Chopped romaine, cucumber, tomato, kalamata olive, feta, Mediterranean vinaigrette

Second Course

8oz. Peppercorn Filet

served in a red wine reduction, with garlic butter mashed potatoes and lemon asparagus

Pan-seared Filet of Salmon

served in a champagne dill cream sauce, with garlic and rosemary-roasted redskin potatoes and lemon asparagus

Stuffed Portabella Cap (Vegan)

stuffed with risotto, sautéed spinach, sun-dried tomatoes, and kalamata olives, served with garlic and rosemary roasted redskin potatoes and lemon asparagus

Third Course

Wedding Cake

...and a sweet surprise on the dance floor

If you have an allergy, kindly indicate on your RSVP card any restrictions for the chef to make modifications.