Catered food.

During the cocktail hour, we will offer bacon wrapped scallops, ham on sweet potato cornbread, and sweet and sour meatballs (butlered).  We'll have  a cheese, vegetable, and fruit display including broccoli, celery, grape tomatoes, sweet peppers, baby carrots with dipping sauce, strawberries, grapes, pineapple, blackberries, raspberries, melon, whipped cream, Swiss, cheddar, pepper jack, and crackers.

Dinner will be a buffet.  There will be salad of baby greens, candied almonds, strawberries, bleu cheese crumbles, and basalmic vinaigrette.  For entrees and sides, we currently are offering beef tenderloin medallions with Bearnaise sauce, chicken gouda alfredo, yellow pepper rissotto with jumbo shrimp and zucchini, rosemary and herb red potatoes, and insalata caprese, along with bread and butter.  One of my bridesmaids can't eat real butter, so I'll make sure there is margarine available as well.

We will have chocolate covered strawberries in addition to cake for dessert.  It will be four tiers made of different flavors of pound cake: traditional, chocolate, lemon, and spice.