Passed Hors D’oeuvres:
Pumpkin and Pecorino Arancini with a Maple Aioli [Veg]
Yukon Gold Potato Latkes Topped with Ginger-Apple Chutney and Sour Cream [Veg]
Crispy Chicken Parmesan Spring Roll Served with a Marina Dip
Duck Confit on a Polenta Cake with a Cherry Balsamic Reduction [GF]
Tenderloin, Brie and Caramelized Onion Mini Popover with Remoulade *
Salad and Bread:
Apple Cider Salad with Mesclun Greens, Honeycrisp Apple Slices, Toasted Walnuts, and Stilton, Tossed in a Cider Vinaigrette
Parker House Roll Served with Butter
Entrée:
Herb Crusted Beef Tenderloin Fillet, Served Sliced with a Bourbon Peppercorn Cream Sauce
Or
Crispy Skin Statler Chicken Breast, Served Sliced with an Apple Cider Reduction
Or [Vegetarian Option]
Sweet Potato Ravioli with a Brown Butter Sage Sauce & Pomegranate Entrails
Sides:
Whipped Fall Root Vegetable and Potato Puree
Brussels Sprouts Roasted in Extra Virgin Olive Oil with a Drizzle of Balsamic Glaze
Dessert and Coffee:
Wedding Cake – Vanilla Bean Sponge Cake with a White Chocolate and Apple Ganache Filling and a Vanilla Buttercream Frosting
Gourmet Roasted Regular and Decaf Coffee, and Assorted Teas
Served with Sugar, Sweeteners, Cream, Milk and Almond Milk