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Menu Suggestions
Hors d' Oeuvres
- Fancy Stuffed Portobello Mushrooms
- Fresh Tzatziki Cucumber Wraps
- Bruchetta-focacca with sundried tomatoes, garlic and artichokes
- Brie en Crute with fresh pears and raspberry chipotle salsa
- House-smoked Salmon with Dijon dill sauce
- Sweet Crystal Grapes
- Chocolate Fountain with fresh fruit and other dippers
Entrees
- Chicken Picatta with capers
- Lemon Chicken with citrus sage
- Baked Cod or Halibut in vegetable béarnaise
- Oven Roasted Virginia Ham with maple glaze
- Beef Tips in Red Wine Mushroom Sauce
- Grilled Portobello Napoleon
Accompaniments
- Roasted Herbed Red Potatoes
- Seared Asparagus
- Grilled Corn On-The-Cob
- Savory Stuffed Squash
- Wild Rice Pilaf with Caramelized Onions
- Herbed Fresh Green Bean Almandine
- Roasted Peppers and Onions in a Balsamic Reduction
- Assorted Fresh-baked breads
- Fresh-brewed coffee
- Hot or Iced Tea
- Strawberry Lemonade
Salads
- Insalata Caprice - gourmet greens, almonds and apples with honey soy vinaigrette
- Baby Spinach with hot bacon shallot mustard dressing
- Field Greens with seared pears, candied pecans, gorgonzola and raspberry vinaigrette
- Crisp Cucumbers and sliced pearl onions marinated in minted lemon juice
- Avocado with tomatoes and honey mustard.
Dessert
- Tray of assorted seasonal fresh fruit and cheeses
- Your Wedding Cake sliced and served
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