Stationary Hors D’oeuvres

• Antipasto – Italian Meats and Cheeses
• Cured Meats
• Pate de Champagne
• Sonoma Peppered Salami
• Prosciutto di Parma – sliced and wrapped around asparagus
• Sopressata
• Porchetta di Ariccia

Cheeses – Italian and some traditional

• Piave
• Fresh Mozzarella with White Truffle
• Talleggio

Marinated and Roasted Vegetables

• Olives
• Tapenade
• Roasted Tomato and Basil Spread
• Served with Crackers, Bread, and Crostini

Raw Bar

• U-15 Shrimp with a Spicy Cocktail Sauce
• Oysters on the Half Shell
• Served with Cocktail Sauce, Mignonette, and Lemon Aioli

Passed

• Herb Encrusted Lamb-sickles with a Mint Salsa
• Baby Eggplant Rounds with Mozzarella, Pesto, and Roasted Tomato
• Maryland Style Crab Cakes with a Roasted Tomato Aioli
• Asparagus Cigars- Asparagus Spears with Herb Chevre Wrapped in Phylo Pastry Dough
• Crispy Alsatian Pizza with Country Ham and Gruyere
• Fig filled with Gorgonzola and Wrapped in Serrano with a Balsamic Glaze

Dinner

Salad Plated

• Lobster Salad with Grilled Melon, Micro Greens and Tangerine Vinaigrette

Plated Appetizer

• Chilled Soup
• Sushi
• Carpaccio

Dinner

• Duck with an Orange-Thyme Gastric
• ~ or ~
• Chicken Stuffed with Swiss Chard, Shiitake Mushrooms and Smoked Bacon
• Both served with
• Goat Cheese and Baby Vegetable Tarts
• ~ or ~
• Beef Tenderloin with Wild Rice
• Served with Fresh Bread and Whipped Honey Butter

Dessert

• Wedding Cake
• Carrot or Cheesecake
• Baby Pot de Crème
• Chocolate
• Dulce de Léché
• Fruit Tarts
• Petit Fours – Lightly dusted with sugar and served with Fresh Whipped Cream