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