C'est Tres Gourmet Menu

Passed Hors d’oeuvres
Sesame tuna with wasabi mayo on sesame cracker
Raspberry and Brie in tartlet shells
Cherry tomato stuffed with pesto chicken salad
Quiche Lorraine heart
Seared sea scallop on endive leaf with caper mayo
Spinach and Feta stuffed mushroom

First Course (served)
Vichyssoise

Buffet (served on silver )
Sliced endive and baby green salad with balsamic vinaigrette
(toasted walnuts and crumbled Gorgonzola on the side)
Filet mignon carved on site with wild mushroom and horse radish sauces
Curried salmon with ginger crust
Chilled asparagus with a lemon shallot vinaigrette
Warm French potato salad with tarragon and haricots vert
Citrus white and wild rice salad with red grapes and currants
Assorted bread display

Dessert
Coffee, decaf and wedding cake