PASSED HORS D’OEUVRES:
Watermelon Cubes with Feta, Mint and a Balsamic Drizzle
Lobster and Corn Fritter with a Tarragon Aioli & Lemon Zest
Mini Chicken Gyro with Greek Salsa & Tzatziki on a Mini Pita
Classic Steak Tartare on Toasted Brioche Rounds with Cognac Creme Fraiche & Sliced Cornichon
STATIONARY HORS D’OEUVRES:
Cheese Board
Chef’s Selection of International & Domestic Cheeses
Served with Assorted Crackers and French Baguette
Fresh Vegetable Crudités
Asparagus, Carrots, Red & Yellow Bell Peppers, and English Cucumbers
Served with Green Goddess Dip
Churrascaria Station
Brazilian Spiced Steak, Lamb, and Chicken Skewers with Onion, Poblano, and Red Peppers
Accompanied by Red Vinegar Dip and Chimichurri
BUFFET:
Citrus Marinated Cornish Hen, Cooked over Wood Charcoal,
Served with Blood Orange-Red Onion Relish
Grilled Sea Bass with Pacific Spiced Coconut Milk
Sugar Snap Peas with Lemon Thyme
Couscous Salad with Asparagus and Apricots
Mesclun Greens with Citrus Segments, Chèvre and a Champagne Vinaigrette
Homemade Goat Cheese Biscuits
DESSERT:
Wedding Cake
Lemon Chiffon Cake with White Chocolate Mousse Filling and White Chocolate Ganache
Accompanied by Raspberry Coulis and Fresh Blackberries
Assorted Mini Cookies
Chocolate Chunk Cookies, Butter Cookies, and
Chocolate Dipped Shortbreads
BEVERAGES:
Red Wine, White Wine, and
Assorted International & Domestic Beer to Include Craft Beer from Dorchester Brewery Co.
Assorted Regular and Diet Sodas
Poland Spring Natural and Sparkling Bottled Water
Lemonade with Fresh Fruits and Berries
Ice Tea with Lemon and Mint
Consuming raw or undercooked meats, poultry, seafood, shellfish or
eggs may increase your risk to food borne illness