Autumn Wedding

Artisanal Cheeses and Crudités Montage

-A host of local and Imported Artisanal Cheeses with Pate, Dried Figs, Cranberries, Apricots, Fruit Chutney, Assorted Flatbread, Baguette and Crackers~

-Lightly blanched and raw, local seasonal Vegetables including Asparagus, Brussel Sprouts, Beets, Carrots, Celery, Bell Peppers and whatever else looks amazing that day! Served with assorted Dips

Butlered

-Smoked Chicken in Tostada Cup with Fennel- Apple Slaw

-Endive Cup filled with Red and White Quinoa Salad garnished with Honey Roasted Pistachios

-Salami Cornets with Boursin Cheese, garnished with Sliced Olive

-Grilled Cinnamon Shrimp on Ginger Lavash flamed with Brown Sugar

-Roasted Carrot Tourneau with Tarragon Crème Fraiche

-Brie, Fig, and Prosciutto Croquette

Plated first course

-Sweet Potato Soup with Toasted Walnuts and Crème Fraiche Garnish

-Artisanal Breads with Honey Sweet Butter

Buffet dinner

-Baked Norwegian Salmon with Preserved Lemon Vinaigrette

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-Duck Breast Roulade with Wild Mushroom and Shallot Stuffing

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-Roasted Root Vegetable and Potato Medley

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-Steamed Organic Broccoli with Garlic and Parmesan Butter

Dessert

-Mulled Cider with Handmade Cinnamon- Sugar Donut Bites

-Coffee and Tea

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