Sit-Down Dinner Reception
 
Hors D’oeuvres - Passed
Chilled shrimp with a traditional cocktail sauce
Cold tomato, fresh mozzarella cheese and basil crostini
Crab and corn cakes with a spicy tartar dipping sauce
Toast cups with fig puree, caramelized onions and topped with goat cheese
Chicken sate skewers with a spicy peanut dipping sauce
Lemon/dill crepes with herbed cheese, asparagus and julienned red peppers
 
Appetizer
Mesclun green salad with pears, roasted pine nuts, a crouton with blue cheese and a lemon/champagne/shallot vinaigrette
 
Entree
Roasted tenderloin of beef with an orange Madeira reduction
Asparagus bundles tied with scallion - Finished with lemon rind and black pepper
Wild mushroom strudel
 
Bread
Assorted crusty rolls, miniature sticky buns, zucchini pineapple bread and focaccia with butter
 
Dessert
Wedding cake -Two flavors: Chocolate with vanilla buttercream and chocolate truffle
Almond cake soaked in a simple almond sugar syrup with caramelized apples, praline and spiced buttercream
Covered in vanilla buttercream and decorated simply with pearls and fresh flowers, served on a bed of WARM caramel sauce
Two (2) small plates of chocolate covered strawberries served at each table
Coffee, tea and decaf; served with milk, cream, lemon, sugar, whipped cream, chocolate shavings, orange rind and sweet-n-low