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- 5:00 - 5:45
- Ceremony.
- 5:45 - 6:45
- Hors D'oeuvres, Open Bar (Free drinks).
- 7:15 - 11:00
- Reception, Cake Cutting, and Dancing.
The hors d'oeuvres
- Vegetable Crudite and Cheese Display
- Fresh Bay Scallops Wrapped in Hickory Bacon
- Gourmet Mushroom Caps with Sausage Stuffing
- Clams Casino
- Shrimp Cocktail
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The main entree is a choice of
- Coq Au Vin Rouge
- Chicken Thighs braised in Red Wine, served with Stewed Root Vegetables and
Egg Noodles Tossed with Buerre Noisette.
- Prime Rib
- Succulent Slow Roasted Prime Rib of Beef. Served with Rosemary Au Jus and
Horseradish Cream.
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