Buffet Wedding

August 8, 2014

PomSalad

VegBaguettes
ChickenPotatoes
Macarons

APPETIZERS

Carrot Fritters
served with basil aioli

Duck Prosciutto
with pickled red onion, coriander aioli on a wonton chip

Lobster Potsticker
served with a miso beurre blanc

 

ANTIPASTI STATION

Hot Artichoke Dip
served with bread dippers

Cheese Platter
Port Salut – Cambezola –manchego – Humboldt fog – Gouda

Red and Green Grapes

Dried Figs, Fruits, and Candied Nuts

Marinated Artichoke Hearts, Manchego Stuffed Olives, and Gourmet Olives

Baguette Slices, Gourmet Crackers, Seeded Cracker Bread

 

BUFFET

Baby Field Green and Endive Salad
with apples, Marcona almonds, pomegranate seeds, Chevre,
and a champagne raspberry vinaigrette

Pancetta Wrapped Chicken
stuffed with tallegio cheese served with a Dijon sauce

Chermoula Marinated Salmon
served with a truffle asparagus sauce

Herb roasted fingerling potatoes
with garlic, rosemary, and sea salt

Broccolini
with toasted garlic and chili flake

Rustic breads
Kalamata – Sourdough – Walnut

 

DESSERT STATION

Assorted Mini Macaroons

Coffee and Tea