© 2019 by Andrea Meyer Catering

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