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Wedding Buffet
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PASSED
APPETIZERS
Petit New England
Lobster rolls
Artichoke
fritters with lemon crème fraiche
Heirloom
tomatoes, fresh basil and mozzarella on bruschetta
Mission figs
stuffed with gorgonzola cheese wrapped in prosciutto
SALAD COURSE
Hearts of
romaine, crisp cucumbers, heirloom tomatoes,
homemade croutons tossed in a balsamic vinaigrette
Artisanal breads
and creamy butter
BUFFET
Chicken
Marbella with large green olives, fresh herbs and prunes
Roasted
New York strips sliced to order and a forest
mushroom sauce on the side
Garlic
mashed potatoes
Grilled
and marinated seasonal vegetables
Wild
rice pilaf
A
California fruit display with a wide variety of
seasonal melons and berries
SWEET
ENDINGS
An
assortment of bite sized sweets
Coffee
and tea service
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