Summer Wedding Buffet

Passed Hors d'oeuvre

Fried Vermont Goat Cheese with Strawberry Rhubarb Compote

Mini Pulled Pulled Pork Sandwiches with Cole Slaw

Five Spice Braised Duck on a Crisp Wonton

Watermelon Box with Feta, Mint, and Balsamic Syrup

Jonah Crab Salad with Avocado on a Yukon Chip

Hoisin Glazed Beef Skewers with Red Onion and Field Pepper

Plated Salad

Native Heirloom Tomato Salad, Fresh Buffalo di Vermont Mozzarella,
Opal Basil and Aged Balsamic

Buffet Main

Grilled Mahi Mahi with Peach, Grilled Corn and Roasted Pepper Salsa

Grilled Fillet Mignon with Chimichurri Sauce

Buffet Sides

Roasted Green Beans with Crispy Shallots

Creamy Sauteed Kale and Leeks

Cumin Scented Broccoli with Roasted Garlic

Toasted Risotto Cake with Parmesan and Thyme

Quinoa Salad With Roasted Summer Vegetables

Dessert

Traditional Wedding Cake Service

Mini Tiramisu and Strawberry Cream Trifle Passed in a Cordial Glass