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| COCKTAIL
RECEPTION Butlered Hors Doeuvres and Stations: Mashed Potato Bar (with Attendant) Herb Seasoned Yam or Yukon Gold or Peruvian Purple Mashed Potatoes Scooped into Martini Glasses with Topping Choices of Caviar/Sour Cream, Avocado Salsa and Broccolirabe Amandine Asian and Sushi Bar (with Attendant) Table Offerings of Sashimi, Assorted Raw and Cooked Sushi with Wasabi, Soy Sauce and Pickled Ginger; Stir Fry Noodles with Chinese Baby Vegetables; Spring Rolls with Sweet and Sour Sauce; Vegetable Pot Stickers with Sweet Oriental Dipping Sauce Carving Bar (with Attendant) Hand Carved Choices of Peppered Tenderloin of Beef and Herb Crusted Petite French Cut Lamb Chops with Horseradish and Burgundy Sauces Butler Service Spinach and Cheese in Phyllo Dough Sesame Chicken with Plum Sauce Peking Duck Purses with Sweet Soy Sauce Stuffed Mushroom Caps with Artichoke Hearts and Sun dried Tomatoes Asparagus wrapped with Smoked Pastrami Salmon Mini Sea Bass Wellingtons Scallion Beef Roll ups Beverage Service Served Throughout the Event Top Shelf Liquor, Martini, Beer and Wine Bars with Set ups, Sodas, Juices, Condiments and Ice Champagne Toast Table Side Wine Pour Sit Down Dinner Reception First Course Marinated Hearts of Palm fanned out on a bed of Arrugula and Radicchio tossed with Balsamic/Raspberry Vinaigrette Intermezzo Fresh Fruit of the Season with Tangerine Sauce garnished with Mint Leaves Dinner Choices (Guest selected Tableside) (Guest selected Tableside) Grilled Center Cut 10 ounce Veal Chop Sauced with Wild and Crimini Mushrooms Pistachio and Almond Crusted Filet of Salmon Topped with Mango Salsa Fragrant Orange Rice Sauté of Sugar Snap Peas and Baby Yellow Petit Pans Baskets of Fresh Baked Flavored Rolls and Breads Dessert Chocolate Turban Cup Filled with Sacher Torte and Fresh Berries Topped with Raspberry Sauce Wedding Cake Slices served from the Cake Table Coffees and Herbal Teas Tableside |
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