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FOOD AND BEVERAGE Provided in-house by Sirata Beach Resort kitchens. Most convenient option for the couple while maintaining quality catering and a variety within the menu to please and impress guests. All-inclusive packages as a benefit to hosting both the ceremony and reception at the resort. A deluxe hor d’oeuvres reception was purchased and included all of the following: Champagne Toast Vegetable Crudité with Spring Herb Dip International Cheese and Fruit Display and Crab Claws with Lemon, Cocktail and Mustard Sauces Smoked Fish Dip with Assorted Crackers Carved Prime Rib of Beef, Au Jus, with Horseradish Sauce, Silver-Dollar Rolls Assorted Canapés Antipasto Kabobs Norwegian Smoked Salmon Platter with Appropriate Condiments Petite Crab Cakes with Creole Tartar Sauce Coconut Shrimp with Sweet and Sour Orange Sauce Mini Beef Wellington with Horseradish Sauce Scallops Wrapped in Bacon Mini Chicken Cordon Bleu Coffee, Decaffeinated Coffee, Hot Tea and Iced Tea The dinner menu consisted of the main entrée paired with one of three choices: Spring Greens with Toasted Almonds and Mandarin Orange-Ginger Dressing Grilled Petite Filet Mignon with a Wild Mushroom Demi Glaze Herb Roasted Potatoes Fresh Seasonal Vegetables accompanied by: *Sautéed Chicken Marsala *Grilled Salmon with Green Peppercorn Sauce
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This note was uploaded on 03/05/2011 for the course TOUR 190 taught by Professor Daniels during the Fall '09 term at George Mason.

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