A Summer Wedding


Hors d Oeuvres:

Raw Bar:

  • Bagaduce River and Long Cove Deer Isle oysters on the half shell
  • native littleneck clams on the half shell, traditional sauces
  • poached and iced wild gulf shrimp

Passed:

  • mini crab cakes with lemon aioli
  • shots of Maine lobster bisque
  • cucumber cups with spicy garlic and curry chicken
  • bruschetta with roasted tomato tapenade and chevre
  • medley of smoked trout, smoked peppered mackerel, and smoked scallops
  • mini brie in puff pastry

Grill:

  • grilled coriander crusted ahi with orange miso dipping sauce
  • grilled shiitake mushrooms with balsamic basting sauce

Plated Salad Course:

  •  salad of lobster, avocado, mango, and lime

Plated Entrée Choices:

  •  roasted herbed beef tenderloin with red pepper jelly and horseradish cream

or

  • poached and glazed filet of arctic char with dill & cucumber sauce

Entrée Accompaniments

  •  wild mushroom and saffron risotto cakes
  • baby carrots and haricot vert with toasted sesame vinaigrette
  • freshly baked breads and whipped butter

Dessert:

  •  wedding cake supplied by client
  • fresh native strawberries and raspberries
  • chocolate almond truffle squares
  • freshly brewed coffees