Washington, DC

Butler-Passed Champagne
Sparkling Water with Lime

Cocktail Hour
Five-Hour Brand Label Bar
Choice of Six Butler-Passed Hors D’Oeuvres
Two Reception Display Platters

Dinner Presentation
Champagne Toast
Appetiser or Salad Course
Choice of Entrée - Vegetarian Entrée also Available
Wine Service with Entrée Course

Dessert
Custom Wedding Cake
Selection of Four Butler-Passed Mini Pastries

AMUSEMENTS
Select Six from Options Below

Chilled Offerings
Devilled Egg with Lump Crab and Caviar
Sundried Cherry Tomatoes, Goat Cheese and Hazelnut Truffle
Shredded Smoked Duck with Mango Relish in Wonton Cup
Black Bean and Avocado Tortilla Wrap
Soba Noodle Salad Fork with Cucumber and Thai Chili Glaze
Foie Gras, Fig and Prosciutto Roulade on Brioche
Seared Tuna on Crispy Wonton, Mango Relish
Curried Chicken and Almond Salad on Pappadam with Grape Accent
Almond-Dusted Stilton Stuffed Celery Stalk

Hot Offerings
Panko Coconut Fried Jumbo Shrimp, Japanese Bull Dog Sauce
Shrimp and Lobster Pot Stickers with Sesame Dipping Sauce
Warm Maytag Blue Cheese-Crusted Grapes
Seared Beef Tenderloin, Horseradish Cream and Onion Confit on Cheddar Toast
Mini Corn Dogs with Wasabi Mustard
Asparagus Wrapped in Puffed Pastry with Caesar Aïoli
Portobello Ratatouille on Yucca Crisp with Tomato Balsamic Drizzle
Cheese Steak Spring Rolls with Smoked Ketchup
Quiche of Sweet Corn, Scallion and Goat Cheese
Macadamia-Crusted Scallops, Mango Chutney

RECEPTION PLATTERS
Select Two from Options Below
Artisanal Cheese Display - A Selection of Imported and Domestic Cheeses, Served with Seasonal Fruits, Nuts, Table Crackers, Sliced Raisin Bread and Fig Purée
Brie En Croûte - Creamy Brie Cheese, Layered with Dried Apricot and Ginger Chutney, Encased and Baked in Flaky Puffed Pasty, Served with Crystallised Grapes, Nuts and Toasted Baguette Slices
Bruschetta Toast - Grilled Crostini Accompanied by Bowls of Tomato-Basil-Garlic Bruschetta, Eggplant–Caviar and Olive Tapenade
Charcuterie Platter - Assorted Cured and Spiced Meats, Marinated Olives, Italian Cheeses, Marinated Baby Artichokes, Grilled Radicchio and Pickled Mushrooms, Served with Grilled Focaccia Biscotti
Seasonal Garden Vegetable Crudité, Presented with Herb-Blue Cheese Dipping Sauce and Bread Sticks
Mediterranean Platter - Hummus, Tabbouleh Salad, Stuffed Grape Leaves, Marinated Olives, Feta Cheese, Toasted Pita Triangles

STARTER COURSE
Select One from Options Below
Accompanied by Assorted Artisanal Rolls and Whipped Butter
Lightly Creamed Potato and Leek Soup, with Spanish Saffron
Foraged Mushroom and Sweet Garlic Bisque with Aged Sherry and Parmesan Crisp
Smoked Chicken and Corn Chowder with Cilantro and Cornbread Croûtons
Cream of Asparagus with Curried Crème Fraîche
Roasted Tomato Gazpacho Soup with a Cumin-Dusted Crostini - Summer
Roasted Three-Onion Soup with Gruyère Crostini
Sweet Corn and Leek Chowder with Applewood-Smoked Bacon and Cheddar Biscuits
Pumpkin and Truffle Soup with Cinnamon Cream
Goat Cheese Ravioli with Brunoise of Prosciutto and Citrus Nage
Warm Napoleon with Asparagus, Foraged Mushrooms and Chervil Butter
Grilled, Marinated Asparagus Salad with Tomatoes, Pepper-Dusted Goat Cheese
Medallion and Oak Leaves with Balsamic Drizzle
Classic Caesar Salad, Parmesan Curls with Garlic Biscotti
Celery Root and Roquefort Salad on Boston Bibb Lettuce with Roasted Sour Apple and Creamy Dijon Dressing - Fall

ENTRÉES
Select One from Options Below. Vegetarian Options are Available
Pesto-Brushed, Free-Range Chicken Breast, Fanned Over Tomato, Basil and Zucchini Orzo Pasta and Fresh Tomato Nage
Stuffed Chicken Breast, Stuffed with Mushroom and Spinach, Applewood-Smoked Bacon and Whipped Potatoes, Grainy Mustard Nage
Thyme-Marinated Chicken with Honey-Roasted Root Vegetables and Swiss Chard, Finished with Roasted Apples, Honey and Cider Vinegar
Beef Fillet Medallions, Twice-Baked Truffle and Parsley Potatoes, Glazed Baby Carrots with Aged Madeira Wine
Hoisin-Glazed Sliced Tenderloin of Beef, Shiitake Mushroom-Scallion Risotto, Peppercorn Café Au Lait Sauce
Roast Halibut, Potato Ragoût, Mushrooms, Haricot Vert and Pearl Onions with Lemon-Thyme Nage
Black and White Sesame-Crusted Salmon, Stir-Fried Vegetables, Shoyu-Garlic Sauce and Molded Basmati Rice
Honey-Thyme Glazed Duck Breast, Sautéed Fingerling Potatoes, Pearl Onions with Tangerine Sauce
Sautéed Salmon, Lobster-Romaine Fondue, Lemon-Butter and Pink Peppercorn Sauce
Maryland Crab Cake Topped with a Jumbo Prawn, Bundled Asparagus and Dauphinoise Potatoes, Preserved Lemon Aïoli