After the Ceremony:
•Fruit and cheese display of
Brie, port salut, herbed chevre, blue castello, seasonal fruits, cool deco, crackers, and
Crudite of fresh and marinated vegetables with a roasted red pepper dip.
•Tostadita Griddle: Two chefs, two griddles….good fun! This is our most popular hors d’oeuvre station. Carnitas or shrimp and chicken or sirloin with salsa fresca, tomatillo salsa, cheeses, sour cream and fresh tortillas.
At the Buffet:
•From the grill: garlic sirloin of beef with cabernet mushrooms
•Artichoke chicken with Mediterranean tapenade
•Herbed and roasted new potatoes
•Grilled seasonal vegetables
•Crispy steamed asparagus with roasted red pepper drizzle
•Caesar salad sourdough and francesa breads with butter
