| Caviar Bar with Champagne |
| Inspired Hors d'Oeuvre Creations Passed Butler Style |
| A Luxuriant Display of Italian Antipasti |
| Chilled Shellfish Station including Shrimp Cocktail, Oysters, |
| Clams on the Half Shell and Crab Claws |
| Stuffed Quail on a Bed of Black Plum-Woodland Mushroom Compote |
| Roasted Loin of Pork with Caramelized Granny Smith Apples and |
| Calvados Cream Sauce |
| Rack of Lamb |
| Pan Seared Duck Breast Resting on Braised Cabbage and Lentils with Grand Marnier Sauce |
| Sautéed Sea Scallops in Champagne Sauce |
| And much more! |
| Braised Baby Goat, Rabbit and Sushi Presentations are also available |
|
Pasta ~ Intermezzo |
Entrée |
| Choice of: |
| Filet Mignon Medallions with Barolo Wine Sauce |
| Veal and Free-Range Chicken Breast with Madeira Sauce |
| Grilled Atlantic Salmon with a Tomato-Basil White Wine Sauce |
| Vegetarian Dishes Available |
| Each entrée is tastefully decorated by our chef with seasonally inspired foods |
| Venetian Dessert Room |
| Five-Hour Open Bar |
