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

 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