Butler Passed Hors D'Oeuvres:
Avocado blini, crème fraiche and caviar
Beef Carpaccio with chili aioli on a toast point
Brie and date canapé
Cabernet sauvignon poached pear with Gorgonzola cheese crostini
Endive leaf filled with montrachet goat cheese and fig
Ginger marinated morel mushrooms stuffed with crab
Lemongrass poached lobster in a phyllo cup, tarragon dressing
Miniature artichoke heart with crème fraiche and caviar
Poached prawn with saffron aioli
Smoked breast of duck on crostini, mango salsa
Smoked salmon rosette in a french tart, wasabi cream
Ahi tuna tartar on a spoon with wasabi
Caramelized onion and goat cheese tart
Chicken, asparagus and smoked salmon in puff pastry
Coconut crusted Brazilian lobster tail skewer, orange horseradish sauce
Curry chicken bouchee
Deep-sea scallop wrapped with hickory smoked bacon
Dried apricot stuffed with Gorgonzola, wrapped with bacon on a skewer
Grilled prawn brochette with cilantro and truffle essence
Indian vegetable samosas
Melange of shrimp and asparagus, wrapped in nori, tempura style
Mini crab cake, creole remoulade sauce
Seared New Zealand baby lamb chops, apricot chutney

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Seasonal Starter Courses:
Blue Lump Crab cake with roasted corn relish, red pepper coulis, chive oil
Marinated jumbo prawn on macadamia nut risotto, curry sauce and mango chutney
Seared sea scallop with caramelized onion risotto, fig & balsamic infusion
Wild mushroom and brandy cream vol-au-vent on bed of asparagus
Cream of asparagus, mushroom and leek soup with hazelnut essence, en croute
Sweet corn and lobster bisque, fleuron accompany
Arugula and endive salad, shaved Prosciutto, caramelized pear, candied pecans,
black cherry vinaigrette
Vine ripe tomato with radhicchio cup filled with mixed greens, toasted pistachios, dried cranberries, sliced kumquats and black-cherry-balsamic vinaigrette
Napa field greens with cherry tomatoes, pecan crusted goat cheese, fresh raspberries
and champagne vinaigrette
Seared sea scallops over seasonal greens with citrus vinaigrette
Sesame seared ahi tuna over micro greens with Asian soy vinaigrette
Dungeness crab meat with avocado pieces atop crispy field greens, citrus dressing
Bouquet Of Napa Valley mixed greens with English cucumber, crumbled bleu cheese, candied walnuts, Cabernet poached pears and citrus vinaigrette
Roast Leaf Tomato, fresh baby spinach, crisp prosciutto, herb goat cheese grissini and Dijon cream dressing

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Seasonal Entrée Courses:
Beef filet tournedos on garlic crostini, port wine reduction, herb pomme duchesse
Duet of beef and fresh Atlantic salmon with Sonoma cabernet demi glace, Boursin cheese risotto
Duet of beef and roasted marinated jumbo prawns with a roasted garlic demi glace, herb parmesan risotto
Grilled filet of beef with truffle sauce, pyramid gratin potato
Loin of Colorado lamb with rosemary jus, crispy polenta
Walnut crusted Colorado rack of lamb, Gorgonzola gratin potato, vegetable ragout, port wine reduction
Chicken wrapped with pancetta on a bed of vegetable ratatouille and crispy polenta
Stuffed breast of chicken with artichoke hearts, olives, red pepper, mushroom & goat
cheese, roasted tomato coulis, served on orzo pasta and spaghetti vegetables
Macadamia nut crusted mahi-mahi with mango and roasted pineapple salsa, herb roast potatoes
Marinated salmon seared with black pepper crust, served on goat cheese hash, ponzu
sauce and steamed brocollini
Seared halibut with tomato relish and balsamic tomato butter sauce, chive mashed
potatoes
Grilled veal chop with white bean and bacon salad, wild mushroom sauce, pomme duchesse

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Seasonal Dessert Selections:
Almond Florentine basket with toffee mousse and fresh seasonal berries
Amaretto crème caramel with seasonal local fruits
Bittersweet chocolate decadence tart, passion fruit sauce
Chocolate feuilletine crunch mousse dome with orange sauce
Coconut cream dome with pineapple carpaccio and rum sauce
Cranberry almond financier with pear confit and poire William jus
Flourless chocolate cake, milk chocolate malt anglaise and banana brulee
Marbled chocolate tulip cup with Grand Marnier cream and fresh seasonal berries
Mascarpone cheese tart with strawberry and rhubarb confit
Provencal nougat parfait with cabernet sauce
Vanilla bean Bavarian, raspberry orange blossom jus and raspberries
White chocolate rum-pistachio Bavarian cream with
wild cherry mélange and cherry jus

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Signature Wedding Cakes:
Summer Raspberry
Creamy Vanilla Sponge Cake Layers Filled With Light Tangy Lemon Curd & Fresh Seasonal Raspberries

Chocolate Orange
Light Orange Sponge Cake With A Hint Of Cointreau Filled With Layers Of Chocolate Mousse And Bits Of Candied Orange Zest

Double Espresso
Layers Of Most Espresso Sponge Cake Alternating With A Chocolate Kahlua Mousse Filling

Sacher
Dark Chocolate Sponge Cake With Layers Of Apricot Marmalade Sandwiched Between Them Make This Classic Cake

Amaretto Cream
Almond Sponge Cake Filled With Amaretto Pastry Cream And Toasted Almonds Enrobed In White Chocolate

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Chocolate Truffle
Dark Chocolate Sponge Cake Coated With A Layer Of Raspberry Preserve And Than Filled With A Decadent Chocolate Ganache

We prefer to have ample time to plan for your wedding cake creation and suggest a decision about the cake's design and fillings be made at least three weeks prior to your wedding. We strongly suggest you speak with your floral designer to suggest the use of fresh flowers on your cake. The use of gum paste flowers as part of your decoration will require an additional fee as quoted by our Executive Pastry Chef.