The following Hors D’Oeuvres are served on silver trays, butler style
Cold Hors D’Oeuvres
Salmon Mousse on Brioche Toast
Stuffed Mushrooms with Crabmeat and Vegetables
Baby Potatoes Filled with Our Own Smoked Salmon
Cucumber Topped with Lobster and Vegetables
Tartlette of Caviar and Sour Cream
Duck Terrine on Toast with Cornichons
Warm Hors D’Oeuvres
Grilled Scallops Wrapped in Bacon
Sautéed, Marinated Tuna Cubes with Spices
Chicken Mediterranean on Skewers
Tartlette of Fresh Tomatoes, Olives and Herbs from Provence
Baked Brie in Tartlette
Veal and Green Peppercorns in Puff Pastry
Tartlette of Fresh Asparagus

Our Own Applewood Smoked Salmon or Smoked Trout Served with Cucumber Dill Salad
Assorted Seafood in Puff Pastry Laced with Light Lobster Sauce
Half Maine Lobster Served in Lobster Shell with Vegetables Brunoise
Seasonal Mixed Salad Garnished with Vine Ripe Tomatoes and Tossed with Shallot Vinaigrette
Lobster Bisque
Chilled Shrimp Cocktail, Served with Horseradish Sauce
Wild Mushrooms in Puff Pastry
Roquefort Terrine Served on a Bed of Salad, with French Dressing and Walnuts
Duck or Venison Terrine, (in season)
Onion Confit, Port Aspic and Cornichons
Fresh Asparagus Vinaigrette
Crabmeat with Avocado Wrapped in Smoked Salmon Served with Citrus Vinaigrette

Sautéed Organic Chicken Breast, Tarragon Sauce
Poached Red Snapper with Vegetables A La Nage
Salmon in Pastry, Sauce Choron, Fresh Spinach Leaves
Sautéed Organic Chicken Breast with Morel Sauce
Roast Rack of Lamb Served with Panisse Nicoise and Natural Jus
Roast Pheasant Served with Braised Savoy Cabbage and Chestnut Sauce
Roast Loin of Buffalo with Peppercorn Armagnac Sauce
Filet of Beef Wellington with Truffle Sauce

Wedding Cake Or Other Desserts to be Selected
Freshly Brewed Coffee or Tea