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Wedding Served Dinner
Hors d’oeuvres to Pass
Belgian Endive Spears filled with Danish Bleu and Spiced Pecan Half
Flat Bread with Smoked Duck, Domestic Brie and Plum Balsamic Drizzle
Salmon Tartare - Locally Smoked Salmon, Fresh Salmon, Shallots and Bourbon, on a Housemade Mustard Cracker
First Course
Organic Baby Greens with Fresh Raspberries and Chèvre Croustade,
tossed in a Walnut Vinaigrette
Epi Loaves, Butter
Entrée
Pepper Crusted Filet of Beef, sliced and served with a Chervil Béarnaise,
Creamy Horseradish Sauce or Porcini Roquefort Butter
or
Horseradish Crusted Salmon with an Orange Beurre Blanc Sauce,
served with a Radish Chervil Salad
Potato Strudel - Mashed Yukon Gold Potatoes, Whole Milk Ricotta,
Hobbs' Pancetta and Spring Onions, wrapped in Filo Pastry,
baked to a golden brown and sliced
Ratatouille with Local Squashes and Baby Eggplant
Confit of Baby Tomatoes with Garlic Olive Oil
Organic Fair Trade Italian Blend Coffee and Tea
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