Another Wedding Dinner


Hors d Oeuvres:

  • bruschetta with roasted tomato/calamata olive tapenade and chevre
  • filo triangles filled with wild mushrooms
  • Maine crabmeat puffs
  • mini brie in puff pastry
  • baby carrots with dill dipping sauce
  • medley of smoked trout, smoked peppered mackerel, and smoked scallops
  • poached and iced large gulf shrimp with traditional sauces

Plated Salad Course:

  • Maine lobster salad with avocado, mango, and lime

Entrée Selections:

  • roasted herbed beef tenderloin with red pepper jelly and horseradish cream
  • poached and glazed filet of arctic char with a dill & cucumber sauce
  • scalloped fingerling potatoes with garlic and sage
  • wild mushroom and saffron risotto cakes
  • slices of garden ripe tomato with fresh mozzarella and pesto dressing
  • haricot vert with toasted sesame yogurt
  • freshly baked breads and whipped butter

Dessert:

  • wedding cake supplied by client
  • fresh blueberries and raspberries
  • freshly brewed coffees