Featured
Summer Wedding Buffet
~ Passed hors d’oeuvres ~
Herbed goat cheese and plum tomato canapés
Crostini with minted pea pesto, pickled red onion, and micro greens
~
~ At each table ~
Assorted breads with herbed butter and olive oil
~
~ Buffet dinner ~
Grilled lamb with tomato-fennel seed vinaigrette
Baked chicken breast with cumin-coriander spice rub
Hummus and spicy roasted eggplant and red pepper spread served with pita
Watermelon salad with cucumber, feta, and basil
Orzo salad with julienned zucchini, feta and dill
Green bean salad with cherry tomatoes and a splash of olive oil and Banyuls vinegar
Fruit platter
~
~ Dessert table ~
Chocolate brownies with hint of cinnamon
Lemon squares
Honey pecan squares
Baklava
~
~ Drinks ~
Sparkling ginger punch with lemon, lime and pineapple juice
Iced tea
Ice water
San Pellegrino
~
Local coffee and decaf, and organic tea assortment
~
Spring Family Style Wedding
~ Passed hors d’oeuvres ~
Miniature croque monsieur
Leek and goat cheese quiche squares
Brie with fig jam, served with crackers
~
~ At each table ~
Baskets of baguette
Ramekins of shrimp mousse with red caviar and dill, chicken liver pate, and herbed butter
~
~ Dinner (served family style) ~
Boneless chicken breast with tarragon sauce
Baked salmon with Dijon dill sauce
New potato salad
Asparagus spears with mustard vinaigrette
Shaved carrot salad
~
~ Dessert table ~
Miniature fruit tarts
Coffee eclairs
Chocolate almond cake squares
Fruit platter
~
~ Wedding Cake ~
Grand Marnier torte with chocolate glaze
~
~ Drinks ~
Iced tea
Pink lemonade
Ice water
Bowls of orange, lemon and lime slices for water and tea
~
Local coffee and decaf and assorted organic teas
~
Dinner Menu
~Passed hors d’oeuvres~
Black peppercorn biscotti with goat cheese and onion confit
~
~First Course~
Carrot soup with hint of orange
~
~Main Course~
Pepper and coriander coated salmon filets
Almond currant couscous
Tomato, fennel, and watercress salad with fennel-tarragon vinaigrette
Baguette and butter
~
~Dessert~
Frozen lemon lime mousse with mixed berries and mango
~
Local coffee and decaf and assorted organic teas
~
Dinner Menu
~ First Course ~
Goat cheese soufflés in phyllo cups
Mixed greens with a fennel-tarragon vinaigrette
~
~ Main Course ~
Grilled marinated lamb with tomato fennel coulis
Creamy yellow pepper risotto
Spring vegetables with chopped chives
Baguette and butter
~
~ Dessert ~
Individual cardamom scented flan with orange caramel sauce and sliced orange
~
Local coffee and decaf and assorted organic teas
~
B’nai Mitzvah Luncheon
Roasted potatoes and sweet potatoes and medley of vegetables served with a yogurt dip with ginger, mint, cilantro, and garlic
Golden rice pilaf with peppers and parsley
Spicy Indian chickpea stew
Spinach and mushroom phyllo packets
Israeli chopped salad
Cynthia’s challah with butter
Fruit platter
~
~ Dessert Table ~
Cappuccino brownies
Cheesecake squares with fresh raspberry
Honey pecan squares
Flourless almond chocolate torte
~
~ Drinks ~
Sparkling cranberry punch
Ice water
San Pellegrino
~
Local coffee and decaf and organic tea assortment