Passed Hors D’oeuvres:
Sourdough Crostini with Mascarpone Cheese, Sliced Strawberries, Micro basil & a Balsamic Glaze [Veg]
Cucumber Cup with Smoked Salmon, Manchego Mousse and Fried Capers (GF)
Seafood Ceviche in a Corn Tortilla Cup with Mango Salsa [GF, DF]
Lime Marinated Chicken Skewer with Avocado Crema Dip [GF]
Classic Steak Tartare on Toasted Brioche Rounds with Cognac Creme Fraiche & Sliced Cornichon
Stationary Hors D’oeuvres:
Mediterranean Mezze Platter – Roasted Red Pepper Hummus, Tzatziki, Baba Ghanoush, Cucumber Spears, Olive Tapenade, Heirloom Tomatoes, Cubed Feta, Marinated Artichoke Hearts served with Pita Chips and Grilled Pita
Salad and Bread:
Strawberry Fields Salad -Romaine Lettuce, Strawberries, Toasted Pecans, Chèvre and Cracked Pepper Tossed with a Balsamic Vinaigrette
Savory Cheddar and Herb Scones with Whipped Honey Butter
Entrée:
Roasted Halibut with a Lemon Chive Beurre Blanc
-or-
Grilled Flank Steak, Served Sliced with Chimichurri and Shaved Watermelon Radishes
Sides:
Smashed New Potatoes Tossed in Butter, Fresh Lemon Zest and Chives
Sautéed Baby Bok Choy Glazed with a Reduction of Oyster Sauce and Fresh Ginger and Topped with Crispy Shallots
Dessert and Coffee:
Wedding Cake – Berry Velvet Cake- White Velvet Cake with Berrie Filling and Swiss Buttercream Served with Vanilla Anglaise and Berries
Gourmet Roasted Regular and Decaf Coffee, and Assorted Teas
Served with Sugar, Sweeteners, Cream, Milk and Almond Milk