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Sautéed Crabcakes with Red Pepper Sauce
Coconut Shrimp with Spicy Orange Dipping Sauce
Provençal Vegetables in Fennel Tartlettes
Black Bean and Rice Cakes with Goat Cheese Sauce
Namba-maki (thinly sliced beef sautéed around scallions)
with Cilantro Soy Sauce
Arugula, Figs, and Chèvre wrapped in Prosciutto
Antipasto centerpiece to include:
artisanal breads, foccacia, olives,
grape tomatoes, fava bean puree,
Ricotta herb spread, olive oil, roast almonds
Grilled Herb Marinated Chicken Breast
Crusted with lemon zest and fresh herbs
Seared Tuna with Maui Onions
with Avocado and Lime-Soy Vinaigrette
Pasta Emilia
Farfalle with Fresh Mozzarella and Asiago,
Sun-dried Tomatoes, Roast Peppers, Olives, Basil,
and Pine Nuts
Endive and Baby Watercress Salad
with Shallot and Red Wine Vinaigrette
Wedding Cupcakes in Tiers
Platters of Fresh Berries
and Grapes
Coffee
Tea
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