Wedding Reception
Buffet #1

Passed Appetizers
Fresh Tomato Gazpacho Cappuccino with Jumbo Shrimp Cocktail
Local, Field Fresh Tomato Gazpacho served in a micro martini glass, garnished with a jumbo shrimp and topped with cilantro foam

Roasted Vegetable Brochettes
Selection of fresh herb-balsamic marinated vegetables, roasted and served with sun-dried tomato pesto

Crispy White Cheddar and Chive, Twice Baked Potatoes
Fingerling Potatoes piped full of white cheddar-chive mashed potatoes topped with sour cream and crispy prosciutto

Plated Salad
Baby spinach salad with toasted walnuts, fresh strawberries, gorgonzola bleu cheese, bacon lardoons and a warm bacon-tomato vinaigrette

EntrÉe Table
Grilled Lemon and Thyme Chicken
Skin less, bone less chicken breast marinated with fresh lemon and thyme, topped with red wine braised onions

Parmesan and Rosemary- Garlic Roasted Potatoes
Red Bliss Potatoes tossed with fresh chopped rosemary, garlic, olive oil and parmesan Reggiano

Dijon and Herb Crusted Pork Loin
Slow roasted and served with Apricot Chutney and dried cherry sauce

Fresh Summer Ratatouille
Local summer squashes, eggplant, tomatoes, peppers and onions sautéed with olive oil and saffron