Telluride Mesa Wedding

wedding table_800x600Passed Hors d’oeuvres

Coriander Crusted Ahi Tuna with Artichoke and Caper Relish on a Pappadam
South-Western Blue Crab Salad on a Gold Yukon Potato Crisp
Duck Confit with Bartlett Pear Chutney and Chevre in a Phyllo Purse
Grilled Olathe Corn and Asparagus Relish on a Crostini
Caprese Bruschetta
Mediterranean Lobster Salad stuffed in Cherry Tomatoes topped with Tobeko

Plated salad

Bibb Lettuce Cups with Baby Greens and Marinated Grilled Asparagus, Laced with a Lemon Sherry Vinaigrette and Candied Pecans

Buffet Main Course

Gremolata Crusted Grouper with a Cioppino Broth
Vegetable Napoleon with a Yellow Pepper and Sun Dried Tomato Coulis

Carving Station
Chanterelle and Shallot stuffed Tenderloin of Black Angus with a Port Wine Demi-Glace

Compliments
Haricot vert and Organic Baby Carrots with Lemon Thyme
Vidalia Onions stuffed with Spinach and Pine Nuts
Leather Wood Honey Roasted Red Potatoes
Basmati Rice Pilaf
Assorted Bread Display

Plated Dessert

Wedding Cake

Fruit and Chantilly Cream