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Wedding Served Dinner
Hors d’oeuvres to Pass
Belgian Endive Spears filled with Danish Bleu and Spiced Pecan Half
Parmesan Polenta Crostini topped with a choice of Ligurian Olivada or Pepperonata
Salmon Tartare - Locally Smoked Salmon, Fresh Salmon, Shallots and Bourbon,
on a Housemade Mustard Cracker
First Course
Spring Greens with Fresh Raspberries and Chèvre Croustade, tossed in a Walnut Vinaigrette
Artisanal Breads, Butter
Entree
Pepper Crusted Filet of Beef, sliced and served with a Chervil Béarnaise,
Creamy Horseradish Sauce or Porcini Roquefort Butter
Potato Strudel - Mashed Yukon Gold Potatoes seasoned with Hobbs' Pancetta and
Spring Onions, wrapped in Filo Pastry, baked to a golden brown and sliced
Fresh Asparagus prepared with Herb Butter or Eureka Lemon Vinaigrette
Italian Roast Coffee and Tea to be served with the Cake
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