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Plated Reception II


PASSED HORS D’OEURVES

Choose six Hors D’oeurves from our list


FIRST COURSE

Barolo Wine Poached Bosc Pear

Barolo poached pear halves on organic baby field greens with a warm Saga Blue cheese timbale, applewood smoked bacon baton, red wine vinaigrette served with a savory palmier


MAIN COURSE

Crab Imperial-Stuffed Shrimp

jumbo shrimp stuffed with savory Maryland crab filling, “spaghetti” of gold and green zucchini, baby carrots, pan seared pear tomatoes, tomato tarragon beurre fondue


DESSERT


The Wedding Cake

a custom cake designed to grant your wishes


COFFEE AND TEA SERVICE

gourmet roasted coffees and herbal teas served with cream, cube sugar and fresh cut lemons







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