Menu selections:

RECEPTION

BAR ATTENDANT WILL BE PROVIDED TO SERVE GUESTS COCKTAILS AS WELL AS A SECOND SERVER TO BUTTLER PASS ODEURVES. PRESTIGE WILL PROVIDE ICE, GLASSES, AND

THE FOLLOWING ITEMS TO BE PASSED

THINNLY SLICED RED BLISS POTATO, COMPLIMENTD WITH WHIPPED EGG, CRÈME FRAICHE, and CAVIAR. Finished with fresh chives

BABY NEW ZEALAND LAMB CHOPS RUBBED WITH SPINACH PESTO AND TOPPED WITH MELTED GORGONZOLA CHEESE

JUMBO SHRIMP COCKTAIL DISPLAY WITH SPICY TOMATO COULIS

Dinner

DINNER TO START WITH PRE SET CHAMPAGNE

BREAD STICKS & CRACKLE BREAD TO BE PRE SET WITH WHIPPED BUTTER

TRADITIONAL CAESAR SALAD SERVED WITH ANCHOVIES, SHAVED REGGIANO, AND GARLIC CRUSTINNI

LUMP CRAB, ASPARAGUS, AND BOURSIN STUFFED CHICKEN BREAST DRIZZLED WITH A CITRUS HOLLANDAISE, AND COMPLIMENTED WITH A SCALLION AND GINGER WILD RICE, BRAISED SPINACH, YELLOW PATTY PANS, AND CARMALIZED BABY CARROTS.