Sit-Down Dinner Reception II
Hors D’Oeuvres - Passed

Ginger/scallion crepes with hoisin sauce and Peking duck
Miniature crab and corn cakes with a Cajun mayonnaise
Toast cup with fig puree, caramelized onion and stilton cheese
Apple slices with goat cheese and raspberry
Sweet potato and bacon fritters with a cilantro dipping sauce
Hors D’Oeuvres - Raw Bar

Clams, oysters, cold poached shrimp and crab claws
Cocktail sauce, mignonette sauce, black pepper, horseradish and lemon wedges

Appetizer - Served
Mesclun green salad with radicchio, watercress, avocado, marinated portobello mushrooms, julienned red peppers, asiago cheese crisp and a balsamic/honey vinaigrette


Grilled fillet of salmon with a sweet corn, shitake mushroom and balsamic vinegar saucebr>  
Roasted peppercorn encrusted tenderloin of beef served with a wild mushroom strudel and a Jack Daniels reduction

Alternating thin layers of roasted garlic and thyme polenta with grilled portobello mushrooms, braised spinach, a chunky tomato/basil coulis and freshly shaved parmesan

Wild mushroom strudel - Beef entree
Garlic parmesan mashed potatoes - Salmon entree
Sautéed medley of julienned carrots, snow peas, yellow squash and zucchini
Assorted rolls, corn/chili sticks, challah, miniature sticky buns, zucchini/pineapple bread and focaccia with butter
Chocolate truffle torte with fresh berries, raspberry sauce and whipped cream - Served
Wedding cake - Hazelnut gateau with mocha buttercream and candied apricots
Assorted fruit platter with a candied ginger creme fraiche
Traditional coffee and tea service