PASSED HORS D'OEUVRES
elegantly passed by our professional, uniformed staff
please choose three of the following items

Petite Authentic Chiles Rellenos
with avocado crema

Housemade Jalapeño Poppers
whole seeded chiles
filled with goat cheese, rolled in corn meal

Roasted Potato Cup
filled with Parmesan aioli and fresh chives

Crab Filled Cherry Tomatoes
topped with fresh tarragon

Iced Cocktail Shrimp
with traditional cocktail sauce

Mini Crab Cakes
with tarragon aioli

Sushi Nacho
sushi grade tuna on a basil leaf chip
with mango and cilantro salsa

Dynamite Chicken Skewers
tempura battered with honey mustard dipping sauce

Open Faced Beef Tenderloin Canapé
horseradish cream and tobacco onions

Roasted Tenderloin on Mini Yorkshire Pudding
with cognac green peppercorn sauce

 

PLATED DINNER
served with dinner rolls and sweet cream butter
with your choice of first course salad and main entrée

FIRST COURSES
please choose one of the following

Caesar Salad
freshly torn Romaine lettuce tossed with garlic croutons,
Parmesan cheese and a traditional Caesar dressing

Salad of Bib and Red Leaf Lettuce
toasted pine nuts, shaved red onions, blue cheese
crumbles and maple raspberry vinaigrette

Mixed Salad Greens
red and yellow cherry tomatoes and pesto croutons
tossed with a mustard vinaigrette

Wedge Salad of Petite Iceberg
sliced pickled red onion, fresh chopped tomatoes,
crumbled blue cheese topped with our house made blue cheese dressing

 

ENTRÉES
please choose one of the following:

Mushroom Ravioli
served in a pool of thyme and mushroom consommé

Seared Salmon Steak
with toasted fennel and cucumber slaw
topped with Marsala mushrooms

Roasted Balsamic Chicken
half of a free range chicken served with roasted baby red potatoes,
wilted Swiss chard and white wine caper reduction

Pan Seared Colorado Lamb Sirloin
with summer vegetable and fresh herb savory bread pudding
painted with petite syrah sauce

Grilled Choice Filet Mignon
with garlic mashed potatoes, asparagus bundle,
glazed shallots and a three peppercorn sauce
*additional cost per person*

 

DUAL PLATE ENTRÉE
please select one of the following dual plate entrées
for an additional cost per person

Chicken Schnitzel meets London Broil
pan fried chicken breast with thinly sliced marinated flank steak and pan jus
served over lemon artichoke puree and chive oil,
topped with roasted roma tomatoes

Bacon Wrapped Beef Medallion and Asiago Crusted Salmon Fillet
with caramelized shallot mashed potatoes, fresh oregano
and tomato chutney and scallion aioli

Herbed Lamb Chop and Monkfish Chop
set on a bed of stewed flageolet beans with petite syrah sauce


Click here for a pdf of all our wedding menus!