The Pinnacle Menu
Hors d’ Oeuvres (Choice of Three - tray passed or setup)
- House-Cured Salmon wrapped over Parmesan Puff Pastry
- Grilled Pears, Red Pepper Marmalade Wrapped with Prosciutto Ham
- Lobster with Asian vegetable Wonton
- Petite Crab cakes with Sweet Mango Mustard Sauce
- Deep-fried Artichoke Hearts with Lemon Tarragon Sauce
- Indonesian Chicken Satay with Sweet and Sour Pineapple Sauce
- Wild Mushroom and Bleu Cheese Puff
- Roasted Duck Empanada
- Singapore Spring Roll with Peking Duck Sauce
- Chipotle Chicken Tostadas with Green Onion and Verde Slaw
- Seared Ahi Tuna, Seasoned Rice, Chukka Seaweed in Spoon
- Korean Beef and Sake in Phyllo Cup
- Spanish Beef Empanada with Jalapeno Dipping Sauce
- Stuffed Mushrooms with Garlic Shrimp and Spinach or Sweet Italian Sausage
- Thai Spicy Shrimp and Cucumber Skewers
- Spanakopita Stuffed with Feta and Spinach
- ~Stationary Hors d’Oeuvres~
- Gourmet Cheese and Fruit Platter with Warmed Breads
- Fresh Fruit Skewers served with Honey Cinnamon Yogurt Sauce
Salad Course or Soup Selections
- Spinach Salad with Feta Cheese, Vine-Ripe Tomato, Black Olives, Thinly Sliced Red Onion, Sliced Mushrooms and a Warmed Pancetta Dressing
- Roasted Acorn Squash “Cappuccino”
- Caesar Salad with Romaine Lettuce, Parmesan Cheese, House-made croutons and Caesar Dressing
- Baby Greens tossed with Raspberry Riesling Vinaigrette topped with Candied Pecans, Gorganzola Cheese, Sliced Gala Apples, Cranberries and Mandarin Oranges
- Vichyssoise with Roasted Red Pepper Marmalade
- Grilled Romaine with Red Grapes, Toasted Pine Nuts, Vine-Ripe Tomato, Parmesan Cheese and a Gorgonzola Vinaigrette
- Chilled Gazpacho served with Avocado
- Cheese Tortellini Pasta Salad with Chef’s Selection of Seasonal Vegetables and Sun-Dried Tomato Balsamic Dressing
Entrée Dinner Selections
- Peppercorn edged Grilled Filet Mignon served with Green Peppercorn Sauce
- Oven Roasted Maui Maui with Lime Mousseline sauce
- Tuscan Stuffed Chicken Breast with Mushrooms, Spinach, Garlic, Artichoke and Asparagus and Sun-Dried Tomato Cream Sauce
- Roasted Cornish Game Hen with Ligonberry Sauce
- Spinach Tortellini Pasta with Sun-Dried Tomato, Asparagus Tips, Caramelized Onions, Basil, Parmesan Cheese and a Roasted Garlic Cream Sauce
- Grey Goose marinated Sirloin with Russian Demi Glace
- Porcini Mushroom Encrusted Halibut with Roasted Garlic Creamed Asparagus
- Herb Sautéed Chicken Breast with Saffron Asparagus Sun-Dried Tomato Risotto
- Grilled Falkner Meritage marinated Filet Mignon with Wild Mushroom Compote and Port Balsamic sauce
- Sweet Soy Glazed Salmon over Stir-fried Baby Bok Choy
- Chef’s Selection of Seasonal Vegetarian Entrees Upon Request
Sides (Choose 2)
- Montrachet Goat Cheese and Yukon Gold Mashed potatoes
- Pan Fried Orzo Pasta Salad with Garlic, Basil and Sun-Dried Tomato
- Saffron Rice Pilaf
- Oven Roasted Red Bliss Potatoes with Garlic and Rosemary
- Herb Buttered Baby Carrots
- Traditional Rice Pilaf
- Chef’s Selection of Seasonal Vegetables Sautéed with Garlic Parsley Butter
- ~Seasonal Choices~
- Array of Grilled Summer Vegetables Infused with Balsamic
- Oven Roasted Root Vegetables with Brown Butter
Please CONTACTS & REVIEWS to plan your Private Tasting to discuss your desires and special food preparation for your wedding reception.
We can customize our menu to fit your cooking style and create special food items just for you! We can also offer upgrades to the menus as you desire. Our chefs are very creative and have access to almost any type of cuisine you may desire. Your food will be served on exquisite white china with silverware and beautiful glassware.
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