Hors d’oeuvres

• Pistachio pesto stuffed cherry tomatoes
• Hummus with fresh pita
• Tomato bruschetta
• Seared Ahi tuna on cumin crackers with lemon soy ginger
• Fruit and cheese platter

Dinner

•  Poached sustainable Atlantic salmon with cucumber raita
• Smoked wild caught sockeye salmon with red pepper remoulade
• Chicken pad Thai (we can make some without chicken)
• Shrimp pad Thai
• Beef tenderloin with truffle oil and basil
• Middle Eastern chick pea salad with onion and green peas
• Panzanella -tomato bread salad
• Spicy sweet potato salad with fresh corn and peppers
• Green bean and new potato salad
• Rosemary roasted new potatoes with apple aioli
• Eggplant mushroom tomato ragout with fettuccine
• Grilled asparagus with garlic and truffle oil
• Spinach salad with blueberries and peaches
• Butter lettuce and spinach with citrus and avocado
• Romaine and summer vegetable salad with lime vinaigrette
• Roasted red pepper salad, basil, capers, garlic dressed in balsamic vinaigrette

Desserts

• Small ice cream wedding cake flavors
• Soy Cream Flavors Available:
• Blueberry – fresh blueberries and cream
• Butter Pecan – generous pieces of pecans mixed in buttery cream flavor
• Chocolate Chocolate Chip – chocolate lovers dream of dark chocolate and non-dairy chocolate chips
• Coffee Almond Fudge – gooey ribbons of non-dairy fudge, blended into a rich coffee cream flavor and adorned with crunchy almonds
• Cookie Vanilla – just like dunking a chocolate cookie in a rich, cold glass of milk
• Mint Chocolate Chip – vanilla mint soy cream filled with intense non-dairy chocolate chips
• Vanilla Bean – creamy vanilla base sprinkled with morsels of flavorful vanilla beans
• Very Cherry Chocolate Chip – juicy dark cherries, and non-dairy chocolate chunks mixed into luscious cherry cream flavor
• White wedding cake with French buttercream
• Chocolate pudding cake with milk chocolate buttercream
• Lemon Blueberry cake
• Tiramisu
• Black and white fudge cakes with raspberries
• Chai tea pots de creme
• Lemon panna cotta
• Profiteroles
• Assorted berry tarts

Cocktail hour passed appetizers:

• Cucumber cups with marinated shrimp gazpacho
• Asparagus Comte bruschetta with truffle oil

Dinner buffet:

• Short rib sliders
• Garlic butter grilled shrimp skewers
• Cornmeal crusted catfish Po’ Boys
• Tomato panzanella
• Salt and sugar pickled red radish, daikon, cucumbers, watermelon
• Basil peach salad

Passed appetizers:

• 5 spice duck breast with broiled figs and onion marmalade skewer
• Beet meringue with goat cheese mousse and balsamic dust
• Sesame scallion shrimp toasts

Dinner:

• Artichoke with Gorgonzola bisque
• Tapenade and pesto striped Halibut with tomato broth
• Beef tenderloin with wild mushroom potato cake, Madeira butter sauce
• Cheese course with balsamic dressed greens
• Individual pumpkin bread pudding with creme anglaise

• Seared tuna on cumin cracker with lemon soy ginger sauce and wasabi cream
• Parmesan crisp cup with black olive tapenade
• Chicken shiitake brie dumpling on porcelain spoon
• 5 Spice duck breast with apple chutney and crisp fried prosciutto
• Goat cheese Stuffed with fig with pistachio gremolata

Starters

• Mediterranean Scallops with panzanella and arugulaFennel Confit and Soft Saffron aioli
• Crab CakesAsparagus, Lemon vinaigrette, and Crab salad
• Goat cheese and truffle ravioliPine nut pesto, basil and tiny fava pesto, roasted tomatoes and asparagus
• Pan Roasted Red fishMelted eggplant, shrimp and basil beignets, heirloom tomato carpaccio

Entrees

• Seared Halibut striped with pesto and black olive tapenade, onion marmalade and tomato butter
• Champagne and orange poached salmonAsparagus, tarragon onion butter
• Roasted Cod Roasted tomatoes, wilted baby spinach and pancetta salad, pine nut relish
• Fire roasted Angus Beef filetSweet white corn and shiitake, blue cheese fritters, heirloom tomatoes
• New York Strip roasted in an herbed salt crust
• Creamed morels with aged
• Madeira on toast
• Boneless lamb with mushroom crustLeek puree and haricots verts
• Nine spice rack of lambWith cucumber mint salad

Cheese Course

• Whipped Brie de Meaux en Feuillete Balsamic glaze and baby mache
• White CheddarWaldorf salad and dressed mesclun
• Trio of cheeses
• Pears, sugared walnuts and micro greens

Dessert

• White chocolate banana cream pie
• Chocolate, Vanilla, Strawberry Crème brulee, Bavarian timbale, Ice cream sandwich
• Molten Chocolate cake With caramel ice cream

Starters

• Pancetta and baby spinach salad with wild mushrooms
• Charley Trotters Shaved artichokes with Pecorino and pine nut salad
• Heirloom tomato and Kalamata Olive panzanella
• Roasted Tomato Gazpacho with Crab and Avocado garnish

Main Course

• Seared Salmon with roasted Tomato Orzo and Grilled Asparagus
• Red Snapper with melted Eggplant and heirloom Tomatoes
• Open Faced Beef Tenderloin with black Olive tapenade and white Cheddar with Artichoke and Olive Panzanella
• Marinated Flank Steak with Asian sautéed Slaw
• Sicilian style Meatballs with roasted Tomato sauceAnd Pistachio pesto wide Noodle pasta
• Roast Chicken with Rosemary Dumplings
• Lemon Basil marinated Chicken breast with creamy Roasted Shallot orzo

Dessert

• Chocolate Mousse Cake
• Kabocha Squash cake with Brown sugar Cream
• White Chocolate Fudge torte with Raspberries
• Banana Cream tartlets with Bruleed Banana Garnish
• Coffee Meringue Souffle with Caramel sauce