Wedding Menu #1

PASSED HORS D’OEUVRES
Phyllo Cups with brie, caramelized apples, toasted walnuts and baby red mustard
Chilled Sweet Pea Soup with preserved lemon, curry oil, and crème fraîche served in a demitasse cup
Mini BLT with local heirloom tomatoes, Alderfer’s pepper bacon on brioche with basil aioli, fried basil leaf
Smoked Salmon Napoleons with a chive cream and crispy fried shallots
Eggplant Crisps with herbed goat cheese and a minted tomato fondue
Jumbo Lump Crab Cakes with a sweet pepper jam and fresh chervil
Tuna Squares with a green olive tapenade and micro celery
Roasted Filet on crostini with an arugula pesto and frico

FIRST COURSE
A Salad of Blue Moon Acres Organic Micro Greens pea greens, baby red mustard, mizuna, blood sorrel, nasturtium flowers and popcorn shoots served with a light citrus vinaigrette
Baskets of Artisan Bread and Rolls with Sweet Butter on the tables

MAIN COURSE(Choice of two entrees)
Pan Roasted Peking Duck Breastand Confit “Sausage” served with a Fresh Blackberry Sauce
Short Grain Brown Rice and Wild Rice Pilaf
Braised Summer Greens with Smoked Bacon
Pan Seared Grouper with an Oven Roasted Tomato, Olive and Caper Sauce with Fresh Basil Fregola Sarda with Spinach, Toasted Pine Nuts and Currants
or the vegetarian option
Crispy Eggplant Napoleon with a Ricotta and Goat Cheese
Short Grain Rice Pilaf with Pine Nuts Currants and Sautéed Baby Arrowhead Spinach

DESSERT COURSE
Wedding Cake
A Dessert Table with Mini Blueberry Tarts, Lemon Curd Tartlettes with Fresh Raspberries, Mini Pecan Pies, Belgian Dark Chocolate Brownie Diamonds, Mini “Smores” Cookies
Fresh Brewed Coffee and Herbal Teas

LATE NIGHT
Mini Philly Cheese Steaks
Mini Grilled Cheese Sandwiches
Mini Kobe-style Sliders

SUPER LATE NIGHT
Freshly Popped Popcorn
Mini Chocolate Milkshakes