First Course

• Glass Cubes Filled
  with asian pear

• Heirloom Tomato Salad

• With Red Fortune Plums
  basil, apricot-honey vinaigrette

• Toasted Macadamia Nuts

Served Entree

• Pan Roasted Halibut

• Roasted Corn
  with chanterelles and cannellini beans

• Garlic Mashed Potatoes And Seasoned Haricots Verts

• Herbed Panko And Roasted Garlic Encrusted Tenderloin Of Beef

• Fingerling Potatoes, Spring Asparagus

Cocktail Party

• Pencil Thin Rosemary Breadsticks

• Marinated Olives

• Chunks Of Reggiano Parmesan
  truffled popcorn infused with black truffle oil

• Angus Sliders On Brioche Rolls
  lettuce, ketchup and pickle

• Sashimi Of Yellowtail
  on a bamboo cup jalapeno and sweet chili aioli

• Grilled Pizza
  with zucchini, mozzarella, roasted peppers, and eggplant

• Mac And Cheese Bites
  on a bamboo scoop

• Miniature Grilled Cheese Sandwiches
  (gruyere and tomatoes)

• Roasted Tomato Soup
  with smoked garlic

• kobe Short Ribs
  on a homemade wonton mizuno lettuce, papaya red onion salsa

• Thai Vegetable Sticks
  on a bed of crispy cellophane noodles apricot sauce

• Garlic And Olive Oil
  grilled jumbo shrimp heirloom tomato dipping sauce

• Sashimi Of Tuna
  taro chip lemon, ginger, soy

Served Dessert

• Chocolate Pot De Creme

• Freshly Whipped Cream And Berries

• Wedding Cake

• Tiny Sorbet In The Shapes Of Fruits And Berries

• Regular And Decaffeinated Coffee

• Tea Selections

• Iced Cappucino