Wedding

Passed Hors D’oeuvres

Smoked salmon with lemon mascarpone on crispy red onion foccacia

Filo triangles stuffed with Tunisian-spiced chicken, fresh mint, and almonds

Chilled golden beet soup topped with creme fràiche in demitasse cups

Merguez, a delicious warmed Turkish lamb sausage skewered with chilled honeydew melon

Potato pancakes with applesauce and sour cream
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Cocktail Buffet

Munchies

Homemade parmesan cheese crackers

Crystallized pecans spiced with cardamom, ginger, cumin, and cinnamon

Vegetable Melange

Roasted asparagus drizzled with lemon zest

Braised baby artichokes a la Judea

Citrus and dill marinated fennel

Baby carrots with fresh tarragon aioli

Greek Marmalade And Breads

Warm sautéed spinach, capers, purple olives, yellow raisins, and a touch of anchovy on peasant style breads

Cheese & Fruit

Marinated goat cheese, smoked gouda, St. Andre, and gorgonzola with sliced baguettes

Grapes, strawberries, kiwi, cherries and figs
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Dinner Entree, Passed On Small Plates

Chilean sea bass flavored with
a Moroccan rub of cilantro, lemon and cumin
with
Grilled chickpea polenta triangles

Watercress and Persian cucumber salad
with tahini lemon dressing
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Finger Desserts

Grape focaccia with muscovado sugar, and fennel seed

Biscotti

Fig tarts

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Wedding Cake
served with berries

Coffee & Tea

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Photo by Kate Eisemann

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