First Course:
The Prado Pressed Salad
Organic baby arugala, sliced strawberries, dried figs, candied walnuts & shaved asiago - sherry shallot vinaigrette with aged balsamic drizzle
Main Entree:
Lemon Thyme Grilled Swordfish
Sauteed blue lake beans, marbled potatoes & teardrop tomatoes with lobster cream sauce
or
Grilled Beef Tenderloin
Butter poached asparagus spears, roasted garlic crushed potatoes, blue cheese creme brulee with a cabernet demi glace
or
Vegetarian Portobello & Spinach Lasagna
Fresh spinach pasta with portobello mushrooms, eggplant and fire roasted red peppers, herb ricotta cheese and a red pepper trio
Dessert:
Wedding cake!!