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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

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~ At each table ~

Assorted breads with herbed butter and olive oil

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~ 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

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~ Dessert table ~

Chocolate brownies with hint of cinnamon

Lemon squares

Honey pecan squares

Baklava

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~ Drinks ~

Sparkling ginger punch with lemon, lime and pineapple juice

Iced tea

Ice water

San Pellegrino

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Local coffee and decaf, and organic tea assortment

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Spring Family Style Wedding

~ Passed hors d’oeuvres ~

Miniature croque monsieur

Leek and goat cheese quiche squares

Brie with fig jam, served with crackers

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~ At each table ~

Baskets of baguette

Ramekins of shrimp mousse with red caviar and dill, chicken liver pate, and herbed butter

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~ 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

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~ Dessert table ~

Miniature fruit tarts

Coffee eclairs

Chocolate almond cake squares

Fruit platter

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~ Wedding Cake ~

Grand Marnier torte with chocolate glaze

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~ Drinks ~

Iced tea

Pink lemonade

Ice water

Bowls of orange, lemon and lime slices for water and tea

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Local coffee and decaf and assorted organic teas

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Dinner Menu

~Passed hors d’oeuvres~

Black peppercorn biscotti with goat cheese and onion confit

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~First Course~

Carrot soup with hint of orange

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~Main Course~

Pepper and coriander coated salmon filets

Almond currant couscous

Tomato, fennel, and watercress salad with fennel-tarragon vinaigrette

Baguette and butter

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~Dessert~

Frozen lemon lime mousse with mixed berries and mango

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Local coffee and decaf and assorted organic teas

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Dinner Menu

~ First Course ~ 

Goat cheese soufflés in phyllo cups

Mixed greens with a fennel-tarragon vinaigrette

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~ Main Course ~

Grilled marinated lamb with tomato fennel coulis

Creamy yellow pepper risotto

Spring vegetables with chopped chives

Baguette and butter

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~ Dessert ~ 

Individual cardamom scented flan with orange caramel sauce and sliced orange

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Local coffee and decaf and assorted organic teas

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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

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~ Dessert Table ~

Cappuccino brownies

Cheesecake squares with fresh raspberry

Honey pecan squares

Flourless almond chocolate torte

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~ Drinks ~

Sparkling cranberry punch

Ice water

San Pellegrino

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Local coffee and decaf and organic tea assortment