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Wedding Buffet
Hors d’oeuvres to Pass
Smoked Salmon Goat Cheese "Cream Puff" with Asparagus Chips
Eggplant Canneloni - Small Buckwheat Crêpes with a filling of
Roasted Eggplant, Reggiano and Feta
Empanaditas - Pastry Crescents with a filling of Roasted Corn,
Turkey and Chipotle Chiles, served with a Chile Lime Aïoli
On the Buffet
Ancho rubbed Tri Tip, carved at the table, served with Argentinean Chimichurri
Seared Breast of Chicken filled with Wild Mushrooms, Fresh Thyme and Parmesan,
served with our Homemade Merlot Shiitake Demi-Glace
Orzotto with Sonoma Sundried Tomatoes, Toasted Pinenuts and Herbs
Boston Lettuce, Organic Baby Spinach, Pickled Beets and Seasonal Apples,
tossed in a Champagne Vinaigrette with Pomegranite Honey
Blue Lake Green Beans with Gingered Tomato Chutney
Artisanal Breads, Butter
Italian Roast Coffee and Tea to be served with the Cake
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