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