Hors d’oeuvre
Artisan cheese and fruit with crackers
Grilled portobello on bruschetta with oven-dried tomatoes & shaved Romano
Lobster and avocado wonton cup
Asian lamb caillettes with snow peas and chipotle molasses sauce

Appetizer
Mesclun salad with balsamic vinaigrette (followed by sorbet intermezzo)

Main Course (choice of)
Roasted tenderloin of beef with horseradish & watercress sauces
Cold poached salmon with sauce vierge and chive crème fraiche

Accompaniments
Basmati and wild rice salad with pine nuts, dried cranberries, ginger, spinach and rice vinegar
Grilled vegetables: eggplant, zucchini, yellow squash, red pepper, and red onion with aged Romano, fresh thyme, garlic, balsamic vinegar and extra-virgin olive oil
Green bean salad with sesame miso vinaigrette
Artisan bread from wood-fired hearth oven, with butter

Dessert
Wedding Cake: lemon yellow cake with hazelnut buttercream and fresh raspberry filing, white chocolate buttercream and white choclate ganache finish
Fresh strawberries dipped in white and dark chocolate
Coffees and teas


Sample Wedding 2
approximately 150 persons

Hors d’oeuvre
Artisan cheese and fruit
Duck paté with pistachio, Panini, cornishons and Two Mustards
Cherry tomatoes with guacamole
Lobster and avocado wonton cup
California roll with Maine crab & avocado
Steamed pork dumpling with ginger and Shiitake
Tiny Maine crabcake with grainy mustard, or remoulade
Asian lamb caillettes with snow peas and chipotle molasses sauce

Appetizer
Asparagus soup with goat cheese crouton

Main Course
11 spice grilled leg of lamb with thai yogurt sauce and fresh mint pistou
Pan seared Halibut with roasted red and yellow tomato infusion
Portobello risotto cake with oven-dried tomato and shaved Romano
Haricot vert with toasted garlic and roasted red peppers
Eggplant and tomato gratin
Orzo salad with fresh lemon and basil chiffonade
Artisan bread from wood-fired hearth oven, with butter

Dessert
Wedding Cake
Fresh berries
Coffees and teas