ENTRÉE 1 – Beef Filet Mignon Center-Cut Filet Mignon, seared to perfection, and served with a Roasted Shallot, Red Wine demi-glace *Spring/Summer 2016 Chef’s Seasonal Addition Filet Cescaphé Twin Center-Cut Filet Mignons, seared to perfection, and served with a Portabella mushroom demi-glace Filet Center-Cut Filet Mignon, topped with spinach and roasted red peppers and topped with a roasted garlic demi Filet Center-Cut Filet Mignon topped with truffle scented mushroom ragout and topped with a caramelized onion red wine demi-glace Bacon wrapped Filet Mignon Center-Cut Filet Mignon, wrapped in Applewood smoked bacon, pan seared and served with a button mushroom demi-glace Philly Filet Mignon Center-Cut Filet Mignon, seared to perfection, topped with caramelized onions, and served with a provolone cheese sauce Filet Mignon Au Poivre Center-Cut Filet Mignon, with cracked tri-colored pepper, seared to perfection, and served with a Cognac green peppercorn sauce Braised Short Ribs Boneless Short Ribs, slowly roasted in a red wine horseradish sauce, and topped with fresh seasoned arugula Orange Braised Short Ribs Orange BBQ Braised Beef Short Ribs in a Cabernet Wine reduction accompanied by roasted pearl onions, and a cornichon relish *Spring/Summer 2016 Chef’s Seasonal Addition Roasted Prime Rib Roasted Prime Rib, slowly roasted and served with wild mushroom au jus Additional sauces to accompany your Beef Entrée: Burgundy Red Wine Demi-Glace Cognac Green Peppercorn Sauce Red Wine & Rosemary Demi-Glace Whole Grain Mustard & Roasted Garlic Sauce Caramelized Onion Demi-Glace Homemade Black Peppercorn Steak Sauce Wild Mushroom Demi-Glace Champagne Garlic Sauce Portabella Mushroom Demi-Glace

ENTRÉE 2 – Seafood Chilean Sea Bass Pan seared Chilean Sea Bass, served with a ginger-lemongrass miso sauce with a hint of soy Chilean Sea Bass Pan-Seared Chilean Seabass served with a Roasted Tomato Sofrito *Spring/Summer 2016 Chef’s Seasonal Addition Grilled Salmon Oscar Grilled Atlantic Salmon, topped with jumbo lump crab and asparagus, served with a citrus beurre blanc Grilled Salmon with Crab Grilled Atlantic Salmon, topped with a warm Heirloom Tomato Crab Salad in a Pinot Grigio Buerre Blanc *Spring/Summer 2016 Chef’s Seasonal Addition Napoleon of Sea Bass & Salmon Chilean Sea Bass and Atlantic Salmon, layered and seasoned with fresh herbs and served with a lemon beurre blanc Flounder Tournaise Fresh Summer Flounder sautéed Francaise-style with Jumbo Lump Crab in a Meyer Lemon Butter sauce *Spring/Summer 2016 Chef’s Seasonal Addition Grouper Pan Seared Grouper, topped with a pistachio crust, and served with a citrus beurre blanc Grilled Swordfish Swordfish, grilled to perfection, and served with a lemon butter sauce infused with fresh herbs Mako Shark Grilled Mako, topped with an Heirloom Tomato Crab Salad (firm, meaty texture similar to Swordfish) *Spring/Summer 2016 Chef’s Seasonal Addition Mahi Mahi Mahi Mahi, roasted to perfection, topped with crushed macadamia nuts and served with a citrus beurre blanc Red Snapper Red Snapper, pan seared and served with a lemon butter sauce infused with fresh herbs Striped Bass Wild Striped Bass, pan seared, and served with a delicate citrus beurre blanc Pan seared Bronzino Pan seared Bronzino, served in a lemon white wine caper sauce Alaskan Halibut Alaskan Halibut, roasted to perfection, seasoned with fresh herbs, and served with a Roma tomato coulis Twin Lobster tails Twin lobster tails, broiled to perfection, and served with drawn lemon butter All fresh fish selections sauces can be interchanged most fishes we simply suggest the ones we feel fit best! Plum wine-apricot sauce Provencal- fresh tomatoes, capers, black olives Dijon white wine sauce Creamy saffron Velouté Lemon white wine-caper buerre blanc Sweet pineapple salsa Creamy Lobster Velouté Citrus beurre blanc Tropical mango salsa Balsamic tomato chutney Fire-roasted tomato sauce

ENTRÉE 3 – Veal Veal Italiano Grilled Veal loin medallions, served with a roasted red pepper and spinach provolone sauce, topped with crispy prosciutto Veal Milanese Thinly sliced Veal Cutlet, breaded and seared, and served with freshly dressed arugula, pecorino cheese, red onions, grape tomatoes and an aged balsamic glaze Veal Oscar Veal Loin Medallions, grilled to perfection, and topped with crab meat, asparagus, and served with a citrus beurre blanc Veal Havana Grilled Veal Loin Medallions, sliced and topped with a seafood cream sauce with lobster, shrimp and fresh jumbo lump crabmeat Veal Verona Veal Medallions, slowly roasted and topped with prosciutto di Parma and fontina, sliced and served with a red pesto Sauce Veal Chop Grilled Veal Chop, encrusted with fresh herbs and served with a Cabernet Sauvignon demi-glace Veal Piccata Veal Medallions, served with a lemon butter sauce with capers ENTRÉE 3 – Lamb Rack of Lamb Rack of Lamb, roasted to perfection, seasoned with rosemary and garlic, and served with a port wine demi-glace Dijon Encrusted Rack of Lamb Dijon Encrusted Rack of Lamb, roasted to perfection, and served with a rosemary mustard demi-glace ENTRÉE 3 – Pork Double Cut Pork Chop Pan seared Pork Chop, served with Granny Smith apples and red onion chutney BBQ Pork Chop BBQ spice double cut seared Pork Chop, served with Bourbon demi-glace Stuffed Pork Loin Tender white Pork Loin, oven roasted and stuffed with Parma prosciutto, arugula, provolone cheese, roasted red peppers, and served with a red pepper coulis ENTRÉE 3 – Chicken Chicken Havana All-natural Chicken Breast, stuffed with jumbo lump crabmeat, shrimp, lobster, topped with a lemon beurre blanc Chicken Italiano All-natural Chicken Breast stuffed with Parma prosciutto, spinach, roasted red peppers, and provolone cheese served with a sage demi-glace Frenched Chicken Breast Pan seared Chicken Breast, served atop a bed of freshly dressed arugula, and served with red wine reduction Chicken Florentine All-natural Chicken Breast stuffed with fresh baby spinach and a variety of cheeses, served with a wild mushroom sauce Chicken Milanese Thinly sliced, all natural, herb breaded Chicken Breast, pan sautéed golden brown and served with freshly dressed arugula, pecorino cheese, red onions, grape tomatoes and an aged balsamic glaze Soy Maple Chicken All-natural, Organic, Soy and Maple glazed Frenched Chicken Breast with seasoned Crispy Shallots *Spring/Summer 2016 Chef’s Seasonal Addition Shitake Mushroom Chicken All-natural, Herb seared Chicken Breast, with Roasted Shitake Mushroom, Crispy Shallots in a natural Chicken Juliè *Spring/Summer 2016 Chef’s Seasonal Addition ENTRÉE 3 – Duck Muscovy Duck Breast Crispy pan roasted Duck Breast, served with a port wine demi-glace Orange Muscovy Duck Breast Crispy pan roasted Duck Breast, served with orange Grand Marnier glaze

FIRST COURSE - SALAD Cescaphe Salad Fresh spring mix wrapped in thinly sliced English cucumber with fresh mozzarella, tomato, olive tapenade and topped with a crispy crostini, a fire roasted red pepper and balsamic vinaigrette Northeastern Fresh spring mix wrapped in a thinly sliced carrot, with candied walnuts, dried cranberries, chopped green apple, and goat cheese, topped with a crispy crostini topped and Champagne vinaigrette Pesto Salad Combination of fresh spring mix and baby arugula wrapped in a thinly sliced English cucumber with fresh mozzarella, tomato, a fire roasted pepper, toasted pine nuts, topped with a crispy crostini and basil vinaigrette Classic Caesar Crispy romaine with croutons, shaved parmesan, grape tomatoes, and a house made Caesar dressing Tuscan Blend A blend of fresh spinach and spring mix, wrapped in a thinly sliced carrot and red onions, roasted red peppers and shaved parmesan, topped with a crispy crostini and red wine vinaigrette Greek Fresh spring mix wrapped in a thinly sliced English cucumber, with feta cheese, Kalamata olives, tomatoes, red onion, topped with a crispy crostini and tangy lemon vinaigrette Asian Salad Fresh spring mix wrapped in a thinly sliced English cucumber, with shredded carrots, button mushrooms, topped with crispy fried wonton strips and sweet ginger dressing Cescaphé Wedge Classic iceberg lettuce with chopped bacon, grape tomatoes, red onion, topped with a crispy crostini and buttermilk ranch dressing Fennel & Spinach Salad Fresh Crisp Spinach and Shaved Fennel Salad, Manchego Cheese, Herb Crouton, Dried Kalamata Olives drizzled in a Champagne Strawberry Vinaigrette *Spring/Summer 2016 Chef’s Seasonal Addition Roasted Beets and Arugula Salad Roasted Beet Carpaccio, Baby Arugula and Summer Greens, Mild Crumbled Goat Cheese, Toasted Marcona Almonds, in a Honey Raspberry Balsamic Vinaigrette *Spring/Summer 2016 Chef’s Seasonal Addition INTERMEZZO – Sorbetto or Consommé Lemon Sorbet - Scoop of lemon flavored sorbetto served atop fresh blueberries Mango Sorbet - Scoop of mango sorbetto served atop fresh blueberries Mixed Berry Sorbet - Scoop of wild berry sorbetto served atop fresh blueberries Raspberry Sorbet - Scoop of raspberry sorbetto served atop fresh raspberries Pineapple Sorbet - Scoop of pineapple sorbetto served atop fresh raspberries Coconut Sorbet - Scoop of coconut sorbetto served atop fresh blueberries Blood Orange Sorbet - Scoop of orange sorbetto served atop fresh mandarin orange segments Green Tea Sorbet - Scoop of green tea sorbetto served atop fresh blueberries Consommé – A classic French Clarified Stock or clear soup adorned with a shred of Lobster Meat or Vegetables

CUSTOM-DESIGNED WEDDING CAKE A complimentary four tier wedding cake is prepared by Cescaphe Event Group. You will customize your cake with endless horizons of flavors and design options to reflect your special day. SWEET ENDINGS While your guests are enjoying dinner and dancing, we magically transform the cocktail room into the Lavish Dessert Library. The extravagant dessert display includes: VIENNESE DESSERTS A variety of freshly prepared boutique desserts are artistically displayed Viennese style. SHOOTERS Strawberry Strawberry Gelee, Strawberry "Salad" White Chocolate Whipped Ganache, Crunchies Chocolate Pots Au Creme Milk & Dark Chocolate, Vanilla Chantilly Cream Mango & White Chocolate Banana & Mango Gelee, White Chocolate Mousse, Vanilla Gelatin 12” ASSORTED CAKES Strawberry Shortcake Vanilla sponge layers with fresh strawberries and whipped cream Hazelnut Dacquoise Chocolate Mousse, Chocolate Ganache, Hazelnut Cake Layer Cheesecake New York Style Cheese Cake, Topped With Seasonal Fruit Classic Coconut Cake Vanilla Sponge Cake, Coconut Soaking Syrup, Vanilla BUttercream, Sweet Flake Coconut Chocolate Decadence Rich, Dense Chocolate Cake, Chocolate Glace MINIATURE PASTRIES Carrot Cake Unique blend of grated carrots, nuts, raisins and spices finished with cream cheese icing and toasted coconut Raspberry Cheesecake Brownies Rich Chocolate Brownie, Topped With A Raspberry Cheese CAke Lemon Meringue Tart Fresh Lemon Curd, Vanilla Meringue Coconut Truffle White Chocolate Coconut Ganache Toasted Coconut Fresh Fruit Tarts Homemade Pastry Creme, Seasonal Fresh Fruit Honey Nut Caramel Honey Caramel, Mixed Nuts in Chocolate Snobinette Cup Chocolate Mousse Square Extra Bitter Chocolate Mousse, Peanut Butter Milk Chocolate Crunchy Layer, Hazelnut Dacquoise INDIVIDUAL PASTRIES Tiramisu Lady Finger Sponge Cake, Espresso Ganache, Mascarpne Cheese Mousse, Chocolate Topping Cheese Cake Velvet Cheese Cake, Fresh Fruit, Cookie Crust Vanilla and Raspberry Vanilla Sponge Cake, Fresh Raspberry Butter Creme Strawberry Pistachio Torte Pistachio Layer Cake, Strawberry Gelee, Pistachio Creme Classic Opera Torte Almond Joconde Layers, Chocolate Ganache, Coffee Butter Chocolate & Raspberry Devils Food Cake, Housemade Raspberry Jam, Chocolate Fudge, Valrhona Crunchy Pearls Peanut Butter Brownie Torte Fudge Brownie, Peanut Butter, Chocolate Ganache TABLESIDE DELIGHTS And, to top it off, our Chefs will be preparing tableside such delights as: • Bananas Foster • Molten Lava Cakes • Waffles and Ice Cream • Funnel Cake INTERACTIVE STATIONS To further impress your guests, please select ONE of the following to be included in your dessert display: CHOCOLATE FOUNTAIN (Option 1) Guests can indulge an array of items into the 4-foot high fountain flowing with chocolate such as: • Marshmallow • Pretzel Rods • Rice Crispy Treats • Strawberries • Pineapple • Honeydew • Cantaloupe • Lady Fingers - or - CRÊPE STATION (Option 2) Top off the evening with a decadent Crepe Station. Your chef attended station will consist of… • Delicate Crepes • Whipped Cream • Nutella • Fresh Strawberries • Bananas • Candied Walnuts • Pineapple • Cream Cheese & Berries