Fall Plated Wedding

Passed Hors d'oeuvre

Crispy Risotto Balls with Parmesan and White Truffle

Jonah Crab Salad with Avocado on a Yukon Chip

Thai Spicy Beef Salad in a Mini Cucumber Cup

Set Salad

Mesclun Greens with Crisp Pear, Great Hill Blue Cheese,
Candied Walnuts and Sherry Shallot Vinaigrette

Soup Course

Roasted Winter Squash Soup with Spiced Cream,
Cider Reduction, and Fried Sage

Pasta Course

Braised Duck Ravioli with Dried Cherry Gastrique and Aromatic Duck Jus

Entree Course

Roasted Chilean Sea Bass with Smokey Sweet Sherry Sauce,
Preserved Lemon-Almond Cous Cous and Jumbo Asparagus

or

Fillet Mignon with Red Wine Demi-Glace,
Rosemary Roasted Potatoes and Jumbo Asparagus

or

Roasted Rack of Lamb with Shallot Harissa Sauce,
Rosemary Roasted Potatoes and Haricot Vert

Dessert

Traditional Wedding Cake Service

Passed Chocolate Covered Cheesecake Lollipops