HORS D’OEUVRES
TABLE: Vermont Cheese and Seasonal Fruit Table with assorted crackers
PASSED:
Hot corn pancakes with sour cream and Purple Chef Jalapeño Tomato Marmalade
Puff Pastry with an Artichoke and Spinach Filling
Asparagus wrapped in Proscuitto
Crostini, Fig Jam, Caramelized Onions and Gorgonzola
ENTREE STATIONS ALL SET OUT AT ONCE
GRILL: Grilled Marinated Hanger Steak, Marinated Grilled Chicken
Grilled Vegetables: Zucchini, Summer Squash, Assorted Peppers, Mushrooms, Red Onions, Eggplant
SALAD: Mixed Green Salad with Cucumbers, Cherry Tomatoes, Radishes,
Carrots, Red Wine Shallot vinaigrette
Kale Salad with feta, red onions, chick peas, toasted sunflower seeds,
Honey Balsamic vinaigrette
French Bread with sweet butter.
PASTA: Tomato Basil Brie Linguini
Multi Cheese Mac and Cheese
German Potato Salad
DESSERT
Wedding Cake, Lemon with a Raspberry Filling, decorated to look like a Birch Tree. Heart carved with Bride and Grooms initials
Birch Base provided by the groom plus flowers and or cake toppers provided by the bride.
Coffee and Tea Service
Bar will include Iced Tea and Lemonade