Risotto Fritters with Mushrooms and Parma Ham

Artichoke Hearts served With Lemon Aioli

Skewered and Grilled Scallops Wrapped in Basil and Proscuitto

Polenta Stars with Caramelized Onions, Gorgonzola, Tomato Garnish

Smoked Trout Remulade in Endive Spears

Mini Caesar Salads in Parmesan Cups

Portabella Mushrooms stuffed with Spinach and Walnuts

A Composed Salad of Lobster Medallions, Artichoke Hearts, Blood Oranges and Tomatoes with an Orange Vinaigrette

Alsatian Savory Tart with Goat Cheese and Sweet Bacon and Onion Topping

Petite Dungeness Crabcakes with a Sherry Béchamel Sauce and Lime-Avocado Puree

Grilled Seasonal Vegetables

Sautéed Breast of Chicken filled with Chicken Mousse Studded with Apricots and Pistachios finished with an Apricot Mustard Sauce

Fillet of Beef with a Wild Mushroom Demi-Glace, Oven Roasted Tomato Mashed Potatoes

European Breads with Flavored Oils

Vanilla and Orange Almond Wedding Cake
with Leaves of Fresh Flowers

Pistachio Chocolates Payard

Champagne Red Wine Orange Juice

Bottled Waters

Strawberry/Orange Smoothie