The Entree was served to the guest place and was a wedge of Ginger crusted Chilean Sea Bass with kiwi lime sauce, and a slice of prime rib of beef with horseradish cream.  Roasted baby chipotle vegetables and caramelized onion and herb potatoes.  Mixed green salad with marinated and diced red and yellow beets, dried cherries with a lime dressing and toasty bread rolls and butter were served.

Dessert was Mini fruit tartlets and Wedding Cake