Passed hors d’oeuvres
                Maine crabcakes topped with chipolte aioli
                Seared spicy marinated shrimp with romesco dip
                Smoked chicken breast and apple salad on endive
                Gingered duck wrapped in sesame crepes
                Mint cured salmon on crisp cucumber with tart lemon cream
                 
                First Course
                Grilled cumin scented shrimp with roasted corn flan, tomato, cilantro and avocado relish
                Freshly baked breads
                 
                Entrée
                Roasted nine spice rubbed rack of lamb, tomato-harissa chutney, herbed pearl 
                cous cous, sugar snap peas and red & yellow peppers
                 
                Dessert
                Glorious Wedding cake
                Served with vanilla bean gelato on a cookie tuille with fresh berries and mint
                Brewed teas, coffee and decaffeinated coffee