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Passed Hors d’Oeuvres

  • Crab Salad in a fresh English Cucumber Cup
  • Braised Short Rib with Boursin on a Gougere
  • Oven Roasted Cherry Tomatoes, Herbed Goat Cheese, Maple Honey on a Crostini
  • Vietnamese Summer Rolls with Tamari Dip
  • Wild Mushroom Dumplings with Raspberry Ginger Dip

Seafood Table

  • Salt and Pepper Roasted Shrimp Cocktail with Bloody Mary Cocktail Sauce
  • Tuna Tartare Wonton Tacos with Avocado Crema
  • Salmon Poke bowl with Edamame, Radish, Furikake, Crispy Shallots

First Course

  • Baby Greens, Apple, Pepitas, Crumbled Stilton, Spiced Pecans, Focaccia Baton


  • Herb Encrusted Tenderloin, Cognac Demi Glace, Roasted Fingerling Potatoes, Heirloom Carrots
  • Pan Seared Sea Bass, Creamy Potato Puree, Sauteed Asparagus, Tomato Coulis
  • Garam Masala Roasted Acorn Squash, Mixed Grains, Heirloom Beans, Dried Fruit, Wilted Greens


  • Wedding Cake (provided by the client)
  • Assorted Mini Fruit Tartlets, Chocolate Eclairs, Boston Cream Pies, Reves du Chocolate

Coffee, Decaffeinated Coffee, Assorted Teas

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