A Wedding Menu Hors D’Oeuvres Short Rib Sliders braised beef short rib on mini buns with horseradish cream Roasted Peewee Potatoes sea salt roasted heirloom fingerling potatoes, passed in paper cones Strawberry and Foie Gras California strawberries with Hudson Valley foie gras Sesame-Crusted Thai Chicken Salad on white bread triangles with black and white sesame seeds Buffet Roasted Lamb with Sweet Pea Risotto loin of lamb with pancetta, cipollini onions, roasted zucchini and yellow sweet peppers with a rosemary jus Chesapeake Crab & Watermelon jumbo Maryland lump crab tossed with golden and red watermelon, Thai basil, sweet Baby Girl tomatoes and first pressed olive oil Herb Roasted Breast of Chicken with a truffled potato galette in a tarragon sauce White & Green California Asparagus with navel orange segments and toasted pine nuts Heartland Salad lentils, quinoa, wheat berry and bulgur salad with sun-dried cherries, scallions, and balsamic vinaigrette Garden Green’s mizuna leaves, watercress, Thai basil, red leaf lettuce, carrots, ruby radishes, cucumbers, pickled ginger and sprouts tossed with a sesame soy vinaigrette, crowned with crispy onion sticks Vegetable Focaccia hearth-baked focaccia bread crowned with Napa Valley goat cheese and the market’s freshest vegetables Truly Yours Bread Basket with sweet butter DESSERT The Wedding Cake Chocolate Dipped Dried Fruit and Assorted Truffles COFFEE AND TEA STATION gourmet roasted coffee and teas with whipped cream, cinnamon, cocoa powder, honey and sugar swizzle sticks
Posted on: Thu, 20 Jun 2013 00:13:33 +0000