Devin and Brian’s Wedding Dinner


Hors d Oeuvres:

Grill:

  • grilled scallops with fresh fennel
  • grilled chicken sate` with Thai peanut dipping sauce
  • grilled balsamic/olive oil marinated portabella mushrooms
  • grilled sungold cherry tomatoes
  • grilled wild gulf shrimp with spicy garlic oil
  • grilled yellow bell peppers with honey miso dipping sauce

 Passed:

  • fresh vegetable spring rolls with cashew dipping sauce
  • mini peeketoe crab cakes with tomatillo/avocado salsa
  • phyllo triangles with spinach and feta (spanikopita)
  • mini brie baked in puff pastry
  • slices of grilled duck breast rolled with fresh basil and red pepper jelly

Plated Salad Course:

  •  organic garden greens with bacon, apple, spicy pecans, blue cheese and herbed honey-mustard dressing

Entrée Selections:

  •  roasted filet of beef rubbed with garlic and herbs
  • poached and glazed filet of arctic char with a dill & cucumber sauce
  • grilled lemon/thyme chicken breasts with apple-ginger chutney
  • scalloped new potatoes with nutmeg and caramelized onion
  • couscous with apricots, currants, and ginger
  • roasted patty pan squash, organic garlic, and olive oil
  • slices of garden ripe tomato with aged feta crumbles and pesto dressing
  • haricot vert with toasted sesame yogurt
  • freshly baked country French, and rosemary baguettes with olive oil

Dessert:

  • Maine blueberry pie with vanilla bean ice cream
  • freshly brewed coffees and black/herbal teas