Cocktail Reception
 
Hors D’Oeuvres - Stationary
Miniature dill crepes spread with an herbed cheese and rolled around asparagus, and julienned red pepper
Crudite (including green beans, asparagus, peppers and baby vegetables, served with a balsamic/soy cream and a pear curry dipping sauce
Roasted eggplant caponata with endive spears
Brie en croute with caramelized fruit - wrapped in phyllo dough and baked served with assorted crackers and garlic toasts
Assorted cheese platters with assorted crackers, garlic rounds and French bread

 

Hors D’Oeuvres - Passed
Cold poached shrimp with an orange and horseradish cocktail sauce
Roasted tenderloin of beef on toast rounds with a sesame soy spread garnished with scallion
Sweet potato biscuits with baked Virginia ham, finished with a bourbon/honey mustard and garnished with chives or peppers
Assorted sushi with wasabi and pickled ginger
Barquettes (boat-shaped tartlets) filled with chopped ginger and garlic scallops, finished with a ginger salsa or toasted leeks and parsley
Potato and leek fritters with smoked salmon and a chive creme fraiche
Crab fritters with a Cajun mayonnaise
Lime, tequila and garlic marinated chicken skewers
Sun-dried tomato and chevre empanadas with basil creme fraiche
Polenta rounds with wild mushroom ragout and shaved parmesan cheese

 
Dessert
Wedding cake - Lemon cake filled with raspberries and lemon buttercream, frosted with lemon buttercream, decorated with fresh flowers
Assorted fresh fruit platters with a candied ginger creme fraiche
Traditional coffee and tea service