WEDDING MENU
Plated dinner

Pre-set salad
Salads change seasonally and feature the freshest local greens
Please choose from the following list

The Seasons Finest
Lovely Moore Farms butter lettuce and organic greens
topped with ripe Woodland Gardens heirloom tomatoes and drizzled with a chive
tarragon ranch dressing

Salad of mesclun and tender spinach with shaved fennel and parmesan
topped with a lemon-thyme vinaigrette

Soft winter green salad with sweetened pepper pecans, dried sour cherries,
blue cheese and aged balsamic vinaigrette

 

First Course Selections

Goat cheese and walnut soufflés with a watercress and frisee salad

Ricotta and Swiss chard tortelloni in an infused lemon cream

Caramelized fennel with celery root puree

Soft polenta with sautéed forest mushrooms and chanterelles

Creamy corn grits with sage butternut squash

Lobster mango spring roll and apricot vinaigrette

French pea soup with crème fraiche and pan seared scallop

Roasted tomato soup with chili strips and queso fresco

Main Entrée Selections
All entrees served with a selection of locally baked sourdough breads and rolls

 

Chicken Options

Bell & Evans chicken breast, seasoned with lemon and garlic, grilled
and blanketed in a roasted red pepper salsa
Tagliatelle with a tomato-vodka pasta sauce
Oven roasted summer vegetables

Crispy free range roast chicken breast with caramelized shallot gravy
Late summer lima bean and sweet corn succotash
Sweet potato spoon bread

Beef Options

Spice rubbed beef tenderloin topped with a zesty salsa verde
Scalloped Yukon gold potatoes with chive blossoms
Grilled asparagus

Hanger steak with gorgonzola butter
Braised fennel
Parmesan and black pepper polenta

Pan seared filet mignon with sauce Merlot
Green and yellow filet bean mix with nasturtium butter

 

Seafood Options

Baked halibut with fresh tomato, lemon zest,
white wine and herbs

Seared salmon with a Creole mustard vinaigrette
Jalapeno slaw
Crispy potato hash

Seared sea bass with fresh herb salad and preserved lemon confit

Pan roasted skate wing with caramelized cabbage and Dijon

Snapper en Papillote with summer tomatoes, nicoise olives and fava beans
Zucchini gratin

Slow roasted salmon with a mustard parsley glaze
Austrian crescent potato galette

Halibut with grapefruit beurre blanc
Rice noodles and steamed spinach, carrots in butter

 

Mixed Entrée

Pan-fried chicken breasts with an oregano garlic butter
Grilled salmon medallion wrapped in thin sliced proscuitto
Mixed warm potato, corn and bean salad
Slow roasted Roma tomato garnish

 

Dessert Selections

Mini Normandy apple tarts with fresh whipped cream

Almond cake with fresh fruit compote

Homemade strawberry shortcakes

Dense chocolate cake with fresh whipped cream and berries

Chocolate pots de crème

Pumpkin tart with fresh maple whipped cream

Red wine poached pears with marscapone and almond macaroons

Local cheese course with honey figs and walnuts