Wedding Reception
Buffet #2

Passed Appetizers

Miso-Sake salmon skewer
Fresh Atlantic salmon marinated with miso paste and sake served with
ginger soy caramel

Mediterranean Lamb “Spheres”
Oregano and Kalamata Olive Lamb Meatballs served with roasted tomato glaze

Stuffed Crimini mushrooms
Baby Portabello mushrooms stuffed with sautéed spinach and feta cheese and a drizzle of balsamic reduction

Plated salad
Roasted beet salad
Mixed green salad of local red and yellow beets, shaved fennel, candied walnuts and crispy goat cheese with a sherry-chive vinaigrette

EntrÉe Table
Whole Grilled Salmon Filet
Grilled Fresh Atlantic Salmon Filet served with
cucumber dill crème fraiche and caponata

Carved Beef Tenderloin
Horseradish and fresh herb seared beef tenderloin accompanied with fresh baked rolls and horseradish-smoked paprika sauce

Lyonnaise potatoes
Baked sliced potatoes with caramelized onions, veal stock and fresh parsley

Roasted Asparagus
Lemon scented asparagus, roasted and served with Romesco sauce

Honey Roasted Carrots and Parsnips
Slow roasted medallions of carrots and parsnips roasted with local honey, thyme and butter