APPETIZERS
Rosemary scallops wrapped in bacon

Gourmet cheese platter with dips, crackers, baguettes and olives
Shrimp cocktail on a bed of ice
Stuffed mushrooms
Beef teriyaki on skewers
ENTREES
Filet mignon, port wine and thyme demi-glace, sweet potato soufflé and roasted asparagus drizzled with blue cheese fondue
Lobster Thermidor
DESSERT
Vanilla crème brulee or mango rum cheesecake

Carrot and pineapple wedding cake with cream cheese frosting and gilded fall fruit
SIGNATURE COCKTAILS
Mangotinis with Alfonzo mango served in sugar rimmed glasses with sprigs of mint
Fresh pink guava daiquiris served in margarita glasses with candied lemon or hibiscus
 
   
 
Copyright (C) 2006 Azalea Foods LLC    |    Credits