Menu

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Hors d'Oeuvres

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Caesar Salad

Seasonal Field Greens, Feta Cheese, Sun-dried Tomatoes, Basil Dressing

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Smoked Norwegian Salmon on Sweetcorn Blini, Saffron Creme Fraiche

Chicken Feuillete with Spinach, Morel Cream Sauce

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Tournedos of Salmon, Swordfish, and Sole, Truffle and Caviar Sauce

Roasted Marinated Chicken Breast, Papaya, Pineapple and Red Pepper Salsa

Grilled Filet Mignon

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Sorbet

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Bride and Groom Cake

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