WEDDING
Heavy Hors d’oeuvres Buffet Options

Butler Passed As Guests Arrive

Chicken, camembert, and chantrelle phyllo purses

Asparagus wrapped in proscuitto and finished with shredded parmesan-reggiano

Rock shrimp cakes with a lemon cream

 

Classic Tuscany

Savory artichoke and parmesan torte
tender pastry wrapped around a filling of artichoke hearts, potatoes,
feta and fresh herbs and baked to a golden brown

Blanched asparagus with lemon zest, olive oil and sea salt

Roast pork loin studded with garlic and wrapped in fresh sage and rosemary and perfumed with
ground fennel

Wood-fired chicken breasts wrapped in proscuitto and basil

Penne pasta with wild mushroom cream sauce

Chopped Caesar salad in parmesan baskets

Locally baked sourdough breads

 

The Southern Fall Season

Cream of shiitake mushroom soup topped with Virginia ham
served warm in shot glasses on the buffet

Seared Bell & Evans chicken breast, filled with a pocket of butternut squash
and herbed goat cheese

Sautéed yellow squash, corn and red pepper hash

Classic chopped salad
featuring roasted beets, hazelnuts, French beans and fennel – all
tossed in a honey yogurt dressing and topped with organic greens

Black-eyed pea cakes with green tomato salsa

Classic brown gravy shrimp
served on Anson Mills freshly milled white grits

Sliced late summer tomatoes
Homemade buttermilk biscuits
Corn muffins
Sweet butter