Cocktail hour
Open Bar
Passed Hors D’Oeurves
Crispy Vegetable Spring Rolls with Chinese Mustard
Sliced Pear and Brie Bruschetta
Spicy Tuna Tartare in a Sesame Seed Cone
Miniature Mediterranean Onion Tart with Confit Tomato and Goat Cheese
Dinner
First Course
Choice of:
Chopped Chino Ranch Vegetable Salad with Shaved Parmesan and Balsamic Vinaigrette
Roasted Tomato Soup with Miniature Grilled Cheese Sandwiches
Entrée
Choice of:
Pan Roasted Chicken Breast with Eggplant and Goat Cheese Risotto, Black Olives and Rosemary
Marinated and Grilled Flank Steak with Baby Asian Cabbage, Mushrooms and Steamed Rice
Herb Crusted Halibut with Basil Mashed Paotatoes and Tomato Fondue
Four Cheese Ravioli with Scamorza, Tomatoes and Oregano
Dessert
Wedding Cake
Hot Fudge Sundae with Traditional Toppings
Chocolate Dipped Strawberries
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