canapes and hors d`oeuvre (continued)
• oyster in the half shell with migionette sauce
• chicken pate with french salt & cornichons on baguette
• lobster with pink grapefruit & fennel salsa
• seared foie gras on brioche toast; truffle butter & smoked sea salt & arugula salad
• smoked duck on wheat with boursin, watercress salad & port wine reduction
• rustic cheese tray
• seasonal crudite
• raw bar (additional cost)
• assorted tarts and petit fours
• pistachio chocolate covered
• strawberries
• hand rolled truffles
