Buffet Dinner

            Passed hors d’oeuvres 
                Seared spicy marinated shrimp with romesco dip 
                Baby roasted potatoes filled with Taleggio cheese and topped with fresh chives 
                Tomato, feta and cucumber bruschetta 
                Mint cured salmon on crisp cucumber with tart lemon cream 
                Chicken cashew spring roll with ponzu dipping sauce
                
                One
                Chicken breast stuffed with sun-dried tomato, marinated artichokes and 
                   herbed chevre, pinot grigio sauce  
                Pan roasted salmon with lemon-caper sauce 
                Wild mushroom ravioli with pine nuts and herbs in a roasted red pepper sauce 
                Asparagus with red and yellow pear tomatoes 
                California Caesar salad with homemade croutons and shaved Parmesan 
                Freshly baked breads  
                
                Glorious Wedding Cake 
                Brewed teas, coffee and decaffeinated coffee      
                
                Two
                Pan seared halibut with grilled red onion relish 
                Peppercorn crusted tenderloin of beef with green olive and thyme butter 
                Crisp potato and leek pancakes 
                Wild mushroom, roasted red pepper and herbed ricotta tart 
                Sliced ripened farm tomatoes with fresh basil and balsamic vinaigrette  
                Mesclun salad with toasted hazelnuts and hazelnut vinaigrette  
                Freshly baked breads  
                
                Glorious Wedding cake 
                Petit fours Cuisine Chez Vous 
                Brewed teas, coffee and decaffeinated coffee