WEDDING RECEPTION
MENU
HORS D'OEUVRES
Cheese — Fruit — Crudités
Sliced Sirloin and Boursin Cheese on Toast Points
Herbed Goat Cheese & Caramelized Onions on Crostini
Smoked Salmon Pinwheels
Herbed Cream Cheese, Prosciutto and Asparagus Roll
Scallops wrapped in Bacon
VEUVE CLICQUOT PONSARDIN
Champagne
Brut
APPETIZER & SALAD
Tomato Basil Mozzerella
Field Greens
CAVE DE CHAINTRÉ
Pouilly Fuissé
2002
ENTRÉ
Filet Mignon with Sauce Béarnaise
Summer Vegetables
Potatoes Whipped with Roasted Garlic
(or Vegetarian Strudel)
CHÂTEAU COUTET
Saint Émilion Grand Cru
Bordeaux
2001
DESSERT
Wedding Cake
(with Ice Cream and Raspberry Sauce)