Wedding – Plated Dinners

Salad
Corfu Salad of Orange Slivers, Red Onions, & Kalamata Olives

Appetizer
Prosciutto wrapped Figs with Goat Cheese & Toasted Pecans

Entrée
Roasted Chicken Supreme with Paw Jus & Grilled Flat Iron Steak with Assorted Wild Mushrooms & a Port Thyme Reduction served with Roasted Heirloom Carrots, Sautéed French Beans & Truffle Scented Baby New Potatoes

Dessert
White Chocolate Philo Tart with a Fresh Raspberry Shave & Berries

Salad
Heirloom Tomato Salad with Burrata, Toasted Pine nuts, Balsamic Reduction, Olive Oil, Malden Salt, Charred Peppers & Watermelon Radishes

Appetizer
Domates Yemistes, Wild Rice Stuffed Tomatoes with a Volemond Sauce

Entrée
Grilled Salmon Fillet with a Lemon Caper Beurre Blanc & a Seared Pork Tenderloin with a Grainy Mustard Sauce served with Over Roasted Brussels Sprouts, Sautéed Rainbow Chard with Roasted Garlic & Shallot Potato Gratin

Dessert
Strawberry Pavlova with Kirsch Anglais

Appetizer
Roasted White Asparagus Soup with Parmigiano-Reggiano with Black Truffle Oil

Salad
Lola Rosa & Frisee Salad in a Cucumber Ring, Roasted Heirloom Golden Beets, Citrus Shallot & Verjus’ Vinaigrette

Entrée
Herb Crusted Roasted Beef Tenderloin, Wild Mushrooms, Sautéed Rainbow Chard with a Silky Gorgonzola Mash

Dessert
Champagne & Raspberry Gratin

Salad:
Heirloom Tomato Salad with Burrata Cheese, toasted Pine Nuts, Balsamic Reduction, Olive Oil, Maldon Salt finished with fresh cracked Pepper

Appetizer:
Roasted White Asparagus & Sunchoke Soup with a Parmigiana-Reggiano Frico with a seared jumbo Scallop

Entrée:
Braised Beef Short Ribs with Butter Poached Lobster Tail, Silky Roquefort Mash, roasted Brussel Sprouts & crispy Shallots finished with a Port Thyme Reduction

Dessert:
Pavlova with Peppered Strawberries & a Sweet Basil Sauce with Toasted Pine Nuts