Wedding Menus - Buffet Reception


Stationary hors d’oeuvre

Assorted domestic and imported cheeses 
with fresh fruit and fire crackers


Passed hors d’oeuvre

Crab cake with spicy remoulade
Sundried tomatoes and goat cheese on garlic crostini
Chicken quesadillas with cilantro pesto


Buffet Dinner

Carved roast sirloin of beef au jus served medium rare
Boneless chicken breast Piccata
Oven roasted red bliss potatoes 
Fresh blanched asparagus
Romaine salad with cucumbers, feta, and ripe tomato vinaigrette
Crusty rolls and butter



Coffee service with your cake