A Wedding Luncheon


 Hors d Oeuvres:

 Grill:

  • grilled chicken sate` with Thai peanut dipping sauce
  • grilled shiitake mushrooms
  • grilled zucchini with honey-miso dipping sauce

 Passed:

  • smoked salmon, smoked trout, and smoked mussels with accoutrement
  • native littleneck clams on the half shell
  • Maine crabmeat puffs

 Plated Course:

  • salad of mesclun greens with fig balsamic vinaigrette

Luncheon:

  • poached and glazed Atlantic salmon with dill/cucumber sauce
  • grilled garlic and lime marinated pork tenderloin with apple/ginger chutney
  • roasted duck breast with vidalia onion relish
  • couscous with apricots, ginger, and toasted cashews
  • roasted fingerling potatoes with fresh herbs
  • garden ripe heirloom tomatoes with pesto dressing
  • haricot vert with lemon yogurt
  • freshly baked breads with whipped butter

Dessert:

  • wedding cake of wheels of cheese, with fresh fruit
  • freshly brewed coffees