Cocktail Hour Hors d'oeuvres
Fruit and Cheese Display - Brie, Bleu d’Auvergne, Morbier, White Cheddar and Chévre, grapes, berries, dried apricots, toasted almonds, crackers, and French baguettes
Crab cakes on toast rounds with remoulade
Crostini with fresh mozzarella, tomatoes, basil
Served First Course
Soup - Butternut squash, coconut and ginger
Bread Basket - French baguettes, soft rolls, and rosemary-parmesan focaccia, butter ramekin
Buffet Dinner
Herb Crusted Beef Tenderloin, sautéed cremini mushrooms
Cedar Plank Roasted Salmon, citrus vinaigrette
Sautéed Haricots Verts, shallots
Potato Gratin
Wedding Cake
Lemon Raspberry Cake