|
Back to Wedding Cuisine Menus
Price Determined
by Highest Priced Entrée Selected
Two Jumbo Lump
Crab Cakes, pan-seared golden brown over Champagne Chive Butter
sauce
Herb encrusted
Chilean Sea Bass served with Tropical Mango Salsa and Honey Mustard
Sauce
Potato encrusted
Red Snapper Filet over a bed of Fennel and Watercress served with
smoked Tomato Herb Sauce
10 oz. Grilled
Filet Mignon over Croutons with Port Wine Sauce
Chateaubriand with
Truffle Mushroom Sauce |
