Plated Reception II

PASSED HORS D’OEURVES

 

Choose six Hors D’oeurves from our list

FIRST COURSE

 

Barolo Wine Poached Bosc Pear
Barolo poached pear halves on organic baby field greens with a warm Saga Blue cheese timbale, applewood smoked bacon baton, red wine vinaigrette served with a savory palmier

MAIN COURSE

 

Crab Imperial-Stuffed Shrimp
jumbo shrimp stuffed with savory Maryland crab filling, “spaghetti” of gold and green zucchini, baby carrots, pan seared pear tomatoes, tomato tarragon beurre fondue

DESSERT

 

The Wedding Cake
a custom cake designed to grant your wishes

COFFEE AND TEA SERVICE

 

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