Passed Hors d’Oeuvres
- Crab Salad in a fresh English Cucumber Cup
- Braised Short Rib with Boursin on a Gougere
- Oven Roasted Cherry Tomatoes, Herbed Goat Cheese, Maple Honey on a Crostini
- Vietnamese Summer Rolls with Tamari Dip
- Wild Mushroom Dumplings with Raspberry Ginger Dip
Seafood Table
- Salt and Pepper Roasted Shrimp Cocktail with Bloody Mary Cocktail Sauce
- Tuna Tartare Wonton Tacos with Avocado Crema
- Salmon Poke bowl with Edamame, Radish, Furikake, Crispy Shallots
First Course
- Baby Greens, Apple, Pepitas, Crumbled Stilton, Spiced Pecans, Focaccia Baton
Entrée
- Herb Encrusted Tenderloin, Cognac Demi Glace, Roasted Fingerling Potatoes, Heirloom Carrots
- Pan Seared Sea Bass, Creamy Potato Puree, Sauteed Asparagus, Tomato Coulis
- Garam Masala Roasted Acorn Squash, Mixed Grains, Heirloom Beans, Dried Fruit, Wilted Greens
Dessert
- Wedding Cake (provided by the client)
- Assorted Mini Fruit Tartlets, Chocolate Eclairs, Boston Cream Pies, Reves du Chocolate
Coffee, Decaffeinated Coffee, Assorted Teas