Wedding Menu #2

Passed Hors d’oeuvres

Will’s Silken Chicken Liver Mousse with Solebury Orchards Pear Butter and Crunchy Salt on a Crostini

Compressed Seedless Watermelon, Red and Yellow with Aged Balsamic Vinegar and Vanilla Salt

Wonton Crisp with Peking Duck Breast, Pomegranate Molasses, Pickled Cucumber and Scallions

Mini Kobe Style Sliders with Pierre Robert, Melted Onions, Pickles and Hellman’s Mayonnaise

Kosher Pigs in Blanket made with Hebrew National Hot Dogs and Real Puff Pastry

Grilled Sushi Tuna Squares with a Mango and Avocado Salsa and Micro Cilantro

BLTs with Sourdough Crisp, Oven Roasted Tomatoes, Garlic Aioli and Fried Basil

Falafel Crisp with a Cumin-scented Hummus, Raita and Micro Celery

Herb Roasted Lollipop Lamb Chops with a Fig and Olive Tapenade

Maine Diver Scallops Wrapped in Apple Smoked Bacon

Smoked Salmon Bar

Max Hansen Smoked Salmon with Traditional Nova style Smoked Salmon and Pastrami Cured Smoked Salmon

served with a selection of Delicious Breads; NYC Flagels, Bialys, Artisan Rye and Pumpernickel.

Sliced Tomatoes, Onions, Capers and a Chive Butter

Cured Wild Pacific Salmon Roes: Smoked, Vanilla Cured and Sake Cured

Lemon Crème Fraiche, Challah Crisps and Homemade Potato Crisps

Summer Vegetable Station

An Heirloom Tomato Salad with Green, Red, Sungold Cherry Tomatoes with Fresh Basil, Cracked Black Pepper and EVOO

A Green Zebra, Stripped German and Watermelon Gazpacho with a Jalapeno Foam and Cilantro Oil

Bruschetta with Black Krim Tomatoes, Max’s Fresh Garlic, Heirloom Basil and Fresh 2009 EVOO

None Such Farm Fresh Corn Cakes with Wild Blackberries and Local Thyme Flower Honey, Fresh Corn Tamales with Duck Confit “Carnitas” served with a Tomatillo Salsa

Salad of Julienned Zucchini and Yellow Squash with Toasted Spanish Marcona Almonds

Dinner Table Accoutrements

Gourmet Salt Caddies for the Tables with Murray River Pink Salt from New Zealand, Black Lava Salt from Hawaii, Crystalline Geometric Flakes from Cyprus

Herb Infused EVOO with Nicoise Olives and Oven-dried Heirloom Cherry Tomatoes

Artisan Breads and Tuscan Rolls from Local Bakeries

First Course

A Progression of Tastes (trio presentation)

Sweet Pea Shooter with Preserved Lemon, Curry Oil and Organic Pea Shoots

Roasted Beet Napoleon with Toasted Walnuts and a Walnut Oil and Aged

Sherry Vinegar Vinaigrette

Ratatouille served with a Sungold Cherry Tomato Coulis and Espellete Smoked Paprika

Plated Entree

Slow Braised Pineland Farms Boneless Beef Short Ribs with a Rich Ancho Chile Glaze

A Halibut Fish Cake served with a Sweet Pepper Jam and Lemon Aleppo Oil

Accompanied by Puree of Yukon Gold Potatoes with Fresh Chives

Medley of Blue Lake Beans, Snap Peas, Cranberry Beans and Baby Bok Choy Glazed with a Miso Butter

Dessert

Carrot Cake Wedding Cake served with Mini Flutes of Champagne

Classic Apple Tarts

Dark Chocolate “Pudding” with a Summer Berry Salad

Coffee, Decaf and Herbal Teas

Late Night/Early Breakfast

Mini Stack of Pancakes with Vermont Maple Syrup

Mini Eggs Benedict on Homemade Muffins with Smoked Salmon and Béarnaise

Jodi’s Mini Scones with Homemade Strawberry Preserves

Belgian Chocolate Brownies

Classic Petit Fours