Served Wedding

July 29, 2014

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Gazpacho traditional spanish cuisine
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PASSED APPETIZERS

Mini Chile Relleños
with chipotle aioli

Ahi Tartar
with wasabi and wonton

Thai and Ginger Crab Cakes
served with a Coriander Aioli

Carrot Fritters
served with a Basil Sauce

Artichoke Fritters
with a roasted red pepper aioli

Mini Potato Cups
with spicy horseradish and rare roast beef

Mini Corn Cakes
with achiote pork and pineapple salsa

Mini Grilled Cheese
with white cheddar and green chilies

Mini Shots of Braised Soy Ginger Beef
served with Wasabi Mashed Potatoes

Prosciutto wrapped asparagus with Brie

Maryland Crab Cakes
served with an Ancho Aioli

Corn and Coconut Fritter
served with a Sweet Chili Sauce

Chicken and Cilantro Corn Fritters
served with a lemon aioli

Wild Mushroom Quesadilla
with red Chile jack cheese, truffle oil and crème fraîche

Moroccan spiced shrimp

Cumin spiced shrimp

Jerk Chicken
on a plantain chip with mango salsa and chipotle aioli

 

FIRST COURSE

Summer Salad
shaved artichoke, baby arugula, grilled ricotta, avocado and a citrus verjus vinaigrette

 

ENTREÉS

Colorado lamb rack chop
with an infused sage blackberry wine sauce
Potato Gratin – Swiss chard
Baby Vegetable Sauté
Pea shoot garnish

 

Beef tenderloin
served with a Port Madeira truffle Sauce
Potato and Parsnip Risotto
with truffle oil
Sauté of Baby Spinach
Cubed Heirloom Tomato
With a blue cheese fritter

 

Smoked Sea Salt Beef Tenderloin
served with a cabernet sauce

 

Balsamic Vegetable Crusted Chicken
served with a white wine sauce
Potato Rosti
Stuffed Blue Cheese Portobello Mushroom
Asparagus Raft Sauté of Cherry Tomatoes

 

Beef tenderloin with red wine sauce
Cassis Glazed Shallot and Stilton Butter
Fanned Grilled Green and Yellow Squash
Wild Mushroom Risotto Cake
Carrot Pureé

 

Seabass with Fig Relish and Chive Butter Sauce
Lemon Risotto Cake
Baby Vegetable Sauté
Pea Shoot Garnish

 

Lake Superior Whitefish, Skin on – Seared Crispy
served with a white wine beurre blanc and shimenji
Lemony Risotto with asparagus and fresh herbs
Sauté of Baby Vegetables

 

Artichoke Ravioli
tossed with diced tomatoes, Asiago, artichoke hearts and a white wine sauce

 

Cheese Toast and Rustic Breads

 

DESSERTS

Dulce de Leche Cheesecake
with a Caramel sauce
Fresh Vanilla whipped Cream
Garnished with a Sprig of Fresh Mint

Lace Cookie Coup
with mango and raspberry sorbet, fresh berries, mint spring, and berry puree

Chocolate Panna Cotta
chocolate brownie chocolate lace tuile, toffee garnish, drizzle of chocolate sauce

Individual White Chocolate Banana Cream Tarts
Served with hot fudge, white chocolate pastry cream, bruleed bananas, fresh vanilla whipped cream and chocolate curls

Vanilla Vanilla Vanilla!
Trio of
Vanilla crème brulee
Mini ice cream vanilla sandwich
Chocolate and vanilla Bavarian timbale

Coffee and tea