Ariana and Matthew’s Wedding


 Hors d Oeuvres

 Raw Bar:

  • Bagaduce River oysters on the half shell with accoutrements
  • chunks of Maine lobster meat with lemon aioli
  • poached and iced wild gulf shrimp with traditional cocktail sauce

 Grill:

  • lollipop lamb chops with apple/ginger chutney
  • garlic and lime marinated pork tenderloin brochette with siracha dipping sauce
  • coriander crusted ahi with wasabi cream
  • Maine sea scallops with orange-miso dipping sauce
  • balsamic/olive oil marinated portabella mushroom wedges

 Passed:

  • terrine of duck on crostini with cornichon and cumberlain sauce
  • potato latkes with crème fraiche, clipped chives, and osetra caviar
  • tuna tar tare with capers on crispy naan flatbread
  • shots of chilled gazpacho with caramelized kernels of native corn
  • mini brie in puff pastry with blueberry marmalade

 Plated First Course:

  • salad of Four Seasons Farm spinach, heirloom tomato, shaved baby fennel, and feta with champagne vinaigrette

 Served Dinner:

  • filet of beef tenderloin with bordelaise au jus and horseradish cream
  • Maine crabmeat galette with avocado butter and pineapple/mango chutney
  • saffron and garden tomato risotto cake
  • Carding Brook Farm haricot vert with sesame dressing
  • country style baguette and fig foccacia with olive oil for dipping

 Accompaniments for the wedding cake:

  • artisanal cheese display
  • espresso bar with chocolate covered spoons
  • freshly brewed regular and decaf coffees