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
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
Dinner Entree, passed on small plates
Chilean sea bass, moroccan rub of cilantro, lemon and cumin
Grilled chickpea polenta triangles
Watercress and Persian cucumber salad, tahini lemon dressing
Finger desserts
grape focaccia with muscovado sugar, fennel seed biscotti
Fig tarts
Wedding cake served with berries
Coffee & tea