PASSED HORS D’OEUVRES:

Confetti Corn Fritters with Chipotle-Lime Dip

Pecan Encrusted Chicken with Hickory Smoked Barbecue Sauce

Piña Colada Pineapple Shrimp with Banana-Coconut Dip

Grilled Duck Breast on Yucca Pancake with Mango Salsa

STATIONARY HORS D’OEUVRES:

Cheese Board
Chef’s Selection of International & Domestic Cheeses
Served with Assorted Crackers and French Baguette

Fresh Vegetable Crudités
Asparagus, Carrots, Red & Yellow Bell Peppers, and English Cucumbers
Served with Green Goddess Dip

Taste of Texas
Pulled BBQ Chicken, Grilled Flank Steak, or Grilled ‘Eight-Spice’ Vegetables Sliders
Jalapeno-Black-eyed Pea Salsa, Fresh Guacamole, and Pico De Gallo
Served with Crispy Tortilla Strips

Churrascaria Station
Brazilian Spiced Steak, Lamb, and Chicken Skewers with Onion, Poblano, and Red Peppers
Accompanied by Red Vinegar Dip and Chimichurri

BUFFET:

Citrus Marinated Cornish Hen, Cooked over Wood Charcoal,
Served with Blood Orange-Red Onion Relish

Grilled Sea Bass with Pacific Spiced Coconut Milk

Sugar Snap Peas with Lemon Thyme

Couscous Salad with Asparagus and Apricots

Chevre and Citrus Segments with Mesclun and Champagne Vinaigrette

Homemade Goat Cheese Biscuits

DESSERT:

Wedding Cake
Lemon Chiffon Cake with White Chocolate Mousse Filling and White Chocolate Ganache
Accompanied by Raspberry Coulis and Fresh Blackberries

Assorted Mini Cookies
Chocolate Chunk Cookies, Butter Cookies, and
Chocolate Dipped Shortbreads

BEVERAGES:

Red Wine, White Wine, and
Assorted International & Domestic Beer to Include Sam Adam’s Seasonal

Assorted Regular and Diet Sodas
Poland Spring Natural and Sparkling Bottled Water

Lemonade with Fresh Fruits and Berries

Ice Tea with Lemon and Mint

Consuming raw or undercooked meats, poultry, seafood, shellfish or
eggs may increase your risk to food borne illness