Winter Wedding Samplers

Passed Hors D’oeuvres 

Duck Confit and Caramelized Shallot Mini Tarts 

Tempura Style Coconut Shrimp with Soy Ginger Remoulade 

Wild Mushroom and Sage Phyllo Cups, Salad Baby Greens with Warm Pears, Red onion, Herbed Haystack Mountain Goat Cheese and Fig Balsamic Vinaigrette 

Dinner 

Pan Seared Sea Bass with Oven Roasted Sweet Potatoes and Chanterelle Mushrooms 

Roasted Colorado Lamb Chops with Wild Mushroom Ragout and Parmesan Polenta with Pinot Noir Reduction 

Sweet Potato Gnocchi Layered with Caramelized 

Dessert 

Flourless Chocolate Cake with Hazelnuts and White Chocolate Flakes Carrot Wedding Cake With Vanilla mousse