Buffet Dinner Reception
 
Hors D’Oeuvres - Passed
Grilled roasted garlic and thyme polenta crostini rounds with roasted red pepper, basil and parmesan
Toast cups with fig, orange, hazelnuts and shallots finished with gorgonzola or bel paese and baked
Sautéed shrimp in lemon, garlic, and green olive butter
Pesto, white bean, tomato and parmesan grilled pizzettas
Cantaloupe and basil fritters with a basil/chive creme fraiche
Sun-dried tomato and goat cheese phyllo rolls
 

Tuscan Harvest Stationary Hors D’Oeuvres Table
Brie en croute topped with caramelized figs and onions, pears, golden raisins, roasted garlic and pine nuts wrapped in brioche dough and baked - served with assorted crackers and focaccia
Artichoke and roasted red pepper tapenade with garlic toasts and zucchini rounds
Crudite with a roasted garlic and sun-dried tomato mayonnaise
Grilled eggplant caponata with endive spears and garlic crostini
Assorted olives - Marinated in lemon, orange, fennel, garlic, ginger, red pepper flakes and olive oil
 

DINNER


Appetizer - Pre-Plated

Mesclun green salad with cannellini/tomato/rosemary and garlic salad
Finished with grilled marinated shrimp and a lemon/rosemary/shallot vinaigrette
 
Buffet
Roasted tenderloin of pork with a thyme port and wild mushroom reduction served on a bed of wild mushroom ragout
Fillet of salmon with a rough ground mustard, herb and parmesan crust
Pan-seared or baked and served with a mint vinaigrette
Basil garlic breast of chicken with grilled balsamic peaches
Risotto cakes with wild mushroom, sage and roasted red peppers finished with an orange Madeira reduction and fried sage leaves
Balsamic slaked grilled vegetables - Eggplant, zucchini, yellow squash, leeks, assorted peppers, artichokes, portobello mushrooms, fennel, onions and asparagus
 
Bread
Assorted crusty breads and focaccia (including Tuscan rolls); with butter and olive oil
 
Dessert
Wedding cake - Two different type cakes - alternating tiers
Lemon cake laced with a grand marnier sugar syrup filled with lemon mascarpone and fresh raspberries
Carrot cake with burnt brown sugar and orange cream cheese frosting
Tiered fruit display with assorted seedless grapes, grilled figs, strawberries, candied lemons and a muscat mascarpone custard
Coffee, tea and decaf; served with milk, cream, lemon, sugar, whipped cream, chocolate shavings, orange rind and sweet-n-low