Wedding Reception – Plated

Passed Hors d’oeurves
Lemon herb scallops wrapped in bacon
Warm roasted figs, spiced ricotta, wrapped in prosciutto
Thinly sliced beef tenderloin,
caramelized onion on lightly grilled ciabatta
Puff pastry filled with wild mushrooms,
and cachel blue cheese

Plated Dinner
Roasted Beet Salad
Red and golden beets roasted and tossed with sea salt,
and sherry vinaigrette topped with shaved
Piedmont cheesefrom Everona dairy in Rapidan, Virginia

Pasta Course
Homemade herb and ricotta raviolis
with Double H Farm sausage ragout
served on a bed of Roundabout Farm baby spinach

Entrée
Fresh herb marinated boneless Lamb Loin
served with sage tapenade,
roasted garlic mashed potatoes and haricot verts

Cheese Course
Local Caramont Farmstead Chevre
Meadow Creek Dairy Grayson firm
Jersey Cow’s milk cheese cheddar
Roaring 40’s Blue, a mild Irish blue cheese