Buffet Reception I

PASSED HORS D’OEUVRES

 

Choose six Hors D’oeuvres from our list

AT THE BUFFET

 

Mesquite Smoked and Black Pepper Crusted London Broil
served with wild mushroom potato hash and roasted red and green peppers with a tarragon mustard sauce

 

Roasted Lemon Thyme Chicken
roasted breast of free-range chicken with fresh Meyer lemon and lemon zest over a bed of sautéed broccoli rabe with a lemon thyme beurre blanc

 

Shrimp Tart
a flaky pastry crust filled with spinach and garlic, herbed goat cheese, topped with grilled shrimp

 

Artichoke Risotto
slow cooked Arborio rice with artichoke hearts and freshly grated Parmigiano-Reggiano

 

Vine Ripe Tomato and Buffalo Mozzarella
Beefsteak red and Lemon Boy yellow tomatoes layered with buffalo mozzarella, shaved Parmesan cheese and sweet basil pesto with arugula

 

Balsamic Spinach Salad
baby spinach leaves with crispy bacon, crumbled Roquefort, Early Girl tomatoes with balsamic vinaigrette

 

Windows Bread Basket
with sweet butter

DESSERT

 

The Wedding Cake
a custom cake designed to grant your wishes

 

Assorted Miniature Cookies

COFFEE AND TEA SERVICE

 

Gourmet roasted coffees and herbal teas served with cream, cube sugar and fresh cut lemons