Jessica and Jacob
At the Southwest School of Art
Spring 2017

BUTLER PASSED HORS D’OEUVRES:

• ~Loaded shrimp and Pepperjack Nachos on blue corn tostada chips
• ~Baked mushroom caps with a deviled crab stuffing
• ~Smoky tomato bisque shooters garnished with mini grilled cheeses

DINNER BUFFET:

• ~Six leaf salad tossed with strawberries, blueberries, sunflower seeds and Feta cheese, with a Raspberry Vinaigrette dressing
• ~Pan Seared Margarita chicken, on a Zesty Lime and Pico Cream
• ~Pearl couscous
• ~A medley of sautéed garden green and yellow beans with baby carrots
• ~Pepper roasted top round of Premium Angus Beef–carved to order by a uniformed Chef and served with Mesquite mustard, Horseradish cream, and Freshly baked hearth rolls

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OTHER REAL WEDDINGS MENUS