~Spiced Apple Cider with Rum~
BUTLERED HORS D’OEUVRES
EDAMAME AND PECORINO CROSTINI
Crostini topped with Edamame Puree and whole Edamame Sprinkled with Shaved Pecorino and Freshly Ground Pepper
BALSAMIC TOFU SKEWER
Tofu pieces marinated in Balsamic then grilled and threaded on a bamboo skewer, With Grilled Red Pepper
WILD RICE CAKE
Plumped Wild Rice folded in a savory batter then pan seared, Topped with a Cranberry Apricot Chutney
STATIONARY HORS D’OEUVRES
ARTISIAN CHEESES
Select Artisian cheese that may include Layered Huntsman, Manchego, Maytag Blue, Aged Cheddar and other available Chef selections, Paired with house made Fruit Compotes and Marmalades, Offered with Cheddar Crisps, Lavash and other Flat Breads
DINNER BUFFET
PLUMPED GRAINS WITH GRILLED VEGETABLES
Quinoa, Barley and Israeli Cous Cous plumped in Vegetable Stock, Tossed with diced grilled Peppers, Zuchini and Squash, Sauteed Onions and fresh Herbs
POLENTA TRIANGLES WITH WILD MUSHROOM RAGOUT
A luxurious Polenta simmered in a Vegetable Stock, Topped with a Mushroom Ragout of Shallots, Porcini, Chanterelles, Shiitake and Button Mushrooms and Caramelized Vidalia Onions along with Fresh Herbs
ROASTED AUTUMN VEGETABLES WITH LEMON AIOLI
Acorn Squash Rounds, Parsnips, Fennel Wedges, tiny whole Red Bliss Potatoes and Sweet Potato Wedges lightly marinated with Herbs and Garlic, Oven Roasted and served with a tangy Lemon and Chive Aioli
BABY SPINACH & MIZUNA SALAD
Baby Spinach and Fresh Mizuna tossed together with, Dried Cranberries, toasted Walnuts with a Honey Orange Vinaigrette
BREAD BASKET
Pumpernickel Baguette, Multigrain Boule and Ciabatta, Whipped Herb Butter
WEDDING CAKE
Autumn Apple Spice Cake layers filled with a Maple Buttercream