BUTLER PASSED HORS D'OEUVRES

 

Chorizo Chopsticks

Spain meets Asia, combination of Fresh Chorizo Sausage infused with Fresh Ginger, Shallots Soy and Sweet Mirin, all Wrapped into a Spring Roll Wrapper to form a Chopstick, served with a Lebonese Garlic Sauce

 

Tuna Cones

Miniature Waffle Cones with Tuna Tartar, Wasabi Mayo and Black Sesame Seeds

 

Dates and Bleu Cheese, Rolled in Pistachios

Sweet Dates stuffed with Bleu Chees and rolled in Pistachios

 

Roasted Root Vegetable Picks

Heirloom Beets, Onions, Butternut Squash and Fingerling Potatoes Roasted in

Olive Oil and finished with snipped Chives and Sea Salt

 

West Indies Crab Salad Spoons

Fresh Maryland Jumbo Lump Crab Meat infused with a Lemon Lime Vinaigrette with Celery, Shallots and Parsley

 

Beef and Beefsteak Crostini

Rare Prime Angus Loin and Robust Beefsteak Tomato on a fork dressed

with Peter Lugar Sauce

 

Smoked Salmon and Crisp Cucumber Spoons

Delicate Duck Trap Scottish Style Smoked Salmon married with Crisp Cool Cucumbers and a dallop of Light Creme Fraiche

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SEATED SERVED DINNER

 

Amuse Bouche

Fresh Peach – Extra Virgin Tuscan Olive Oil with Maldon Sea Salt

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 Wine as Guests are Served

 

FIRST COURSE SERVED

Seared Diver Scallop

Served over top of a Seafood Salad with Grilled Octopus, Prawns, Celery Leaves

and Tuscan Beans in a Sherry Vinaigrette

 

SECOND COURSE SERVED

Duck Confit Tortelloni

Tender Handmade Pasta filled with Tender Duck Confit

Served with Sweet Corn Veloute and Fried Leek Feathers

 

ENTREE

Grilled Pork Loin

Tender Pork marinated in Apple Cider and Cinnamon

topped with Fried Pork Belly and a Preserved Lemon Sauce

 Farro with Grilled Vegetables

 

 

WEDDING CAKE
Chef's Expressions traditional style cake with your choice of flavors presented on  a plate of raspberry coulis

 

DESSERT BUFFET

 

Macaroons

Hand Made Colorful Macaroons

 

Hazelnut Chocolate Pot au Creme

A Gianduja blend of Hazelnut and Chocolate Whipped into a delicious Mousse and served in Clear Votive Glasses

 

Strawberry Landslide

Vodka Shotglass layered with Strawberry Mousse and Chantilly Cream

 

Lemon Curd Tartlets

finished with Wild Maine Blueberries

 

Peanut Butter Sins

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