Marianne & Scott

Passed Hors d'Oeuvres
Fried Green Tomatoes topped with Lump Crab White Remoulade Watermelon & Feta Skewers drizzled with Green Goddess Dressing & garnished with Micro Arugula
Dinner Buffet
Grilled Salmon Filets with Herbed Butter Pecan-Crusted Chicken with Strawberry Rhubarb Chutney Arugula Salad with Shaved Fennel, Parmesan, & Meyer Lemon Vinaigrette Potatoes Dauphinoise Scalloped Potatoes baked with Cream, Gruyere, & a hint of Nutmeg Roasted Seasonal Vegetables Artisan Rolls & Corn Muffins with European Butter