Buffet Reception II

PASSED HORS D’OEUVRES

 

Choose six Hors D’oeuvres from our list

AT THE BUFFET

 

Roasted Lamb with Sweet Pea Risotto
loin of lamb with pancetta, cipollini onions, roasted zucchini and yellow sweet peppers with a rosemary jus

 

Chesapeake Crab & Watermelon
jumbo Maryland lump crab tossed with golden and red watermelon, Thai basil, sweet Baby Girl tomatoes and first pressed olive oil

 

Herb Roasted Breast of Chicken
with a truffled potato galette in a tarragon sauce

 

White & Green California Asparagus
with navel orange segments and toasted pine nuts

 

Heartland Salad
lentils, quinoa, wheat berry and bulgur salad with sun-dried cherries, scallions, and balsamic vinaigrette

 

Garden Green’s
mizuna leaves, watercress, Thai basil, red leaf lettuce, carrots, ruby radishes, cucumbers, pickled ginger and sprouts tossed with a sesame soy vinaigrette, crowned with crispy onion sticks

 

Vegetable Focaccia
hearth-baked focaccia bread crowned with Napa Valley goat cheese and the market’s freshest vegetables

 

Windows Bread Basket
with sweet butter

DESSERT

 

The Wedding Cake
a custom cake designed to grant your wishes

 

Chocolate Dipped Dried Fruit and Assorted Truffles

COFFEE AND TEA STATION

 

gourmet roasted coffee and teas with whipped cream, cinnamon, cocoa powder, honey and sugar swizzle sticks