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