Wedding Dinner
The reception begins with Hand Passed Appetizers and Several Stations
in addition to a Specialty Cocktail

Specialty Passed Cocktail
Limoncello Lemon Drop Martini

Bruschetta Bar
Crisp Italian Baguettes sliced and displayed with a variety of toppings: platters of Cambozola and Manchego Cheese, White Bean Spread, oven braised Fennel, sliced Beef Steak Tomatoes drizzled with Balsamic Micro Basil Oil, Eggplant Caponata and Tobacco Onions

Artesian Cheese Cart
Castle Rock Organic Blue Cheese, Carr Valley Wisconsin Marisa, Spanish Manchego, Tournevent Chevre Noir Cheddar and Belletoile French Triple Cream Brie; served with Nouveau Crackers and Grape Clusters

Passed Appetizers
Lobster Tempura with Siam Sauce
Caramelized Onion, Chevre and Asparagus Cigars served on Palm Leaves
"Forked" Crudite with Passion Fruit Mirin Vinaigrette
Brie and Lemongrass Bisque Shooter

Plated Dinner

First Course
Salad Capri Terrine: Bufala Cheese, Beefsteak Tomatoes, Sweet Cippolini Onions, Basil Leaves,
Balsamic Vinaigrette, Pecorino Breadstick
(Wine suggestion: Bridlewood Reserve Viognier)

Entrée
Fennel Crusted Grouper Fillet with Vanilla Buerre Blanc and Roasted Steer Tenderloin with Chimichurri Sauce accompanied by Ginger Chile Rice Cakes, Roasted Asparagus, Pompadom Chips
(Wine suggestions: 2005 La Crema Chardonnay or 2005 Chateau d'Ardennes Bordeaux)

Spinach Fontina Foccacia and Pepita Cracked Wheat Rolls

Dessert Buffet
Lee John's will cut and serve your wedding cake with an accompanied cake sauce of your choice
Glass pyramid of Citrus Martinis featuring White Mousse, Lemon Curd and Berry Melange

Whimsical Cheesecake Lollipops dipped in Belgian Chocolate

Java Pots de Créme, Spiced Shortbread Buttons

Café Diablo: An exquisite blend of Coffee, Brandy, Triple Sec, Cinnamon and Chantilly Cream
Passed Mini Caramel Macchiato Martinis

Freshly ground Alterra Coffee served with Turbinado Sugar and Cream

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