PASSED HORS D’OEUVRES
Reduced Tequila, Lime, Mint and Spicy Red Pepper Glazed Shrimp Skewers with Papaya and Jicama
Spicy Grilled Scallops Wrapped in Fresh Arugula with Chipotle Honey Salsa
Black Bean and Cornmeal Fritters with Jalapeño, Cilantro and Lime Infused Yogurt
Mango Basil Pesto Chicken Quesadillas with Jack Cheese and Chunky Avocado Salsa
Chorizo Stuffed Mushroom Caps
Mini Sage Biscuits with Seared Tenderloin, Basil Mayo, Caramelized Onion and Mache
Pear, Ginger and Pumpkin Empanadas with a Red Pepper Chutney
Creamy Crab Canapés with Creme Fraiche, Caviar & Lemon Zest
STATION ONE: FROM THE SEA
Lobster Ravioli with a Lemon Thyme Cream
Grill Marked RARE Tuna on a bed of
Julienne of Snow Peas, Scallion and Celery with a Toasted Sesame Vinaigrette
Poached Salmon with a Cranberry Cognac Chutney
Cape Cod Clam Chowder with Oyster Crackers
STATION TWO: FROM THE BARN
Sliced at the Station: Prime Rib with Horseradish Cream
Peach and Plum Chutney Glazed Pork Loin
Poached Lemon Chicken Galantine with Sautéed Mushrooms, Wild Mushrooms and Gruyere
Grilled Baby Lamb Chops with Minted Garlic Oil
STATION THREE: FROM THE FIELDS AND……PLATTERS OF:
Grilled Portobello Mushrooms with Fresh Lemon and Sea Salt
Garlic and Olive Oil Spinach and Broccoli Rabe
Balsamic Marinated Tomatoes with Torn Basil, Olive Oil
and Sea Salt
Roasted Sweet and New Potatoes with Fresh Herb’s
Orzo Salad with Baby Spinach, Garlic and Lemon
AT THE BAR
Assorted stuffed olives and multi-colored vodka soaked peppers
DESSERT
WEDDING CAKE:
White Wine Cake with Lemon Curd and Pistachio Buttercream
Fresh Raspberries and Flowers
Fresh Fruit Wedges and Pieces
Coffee, Decaf and Tea
Sugar, Sweet N’Low, Milk and Half and Half