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Passed Hors d'Oeuvres
- Champagne with spiced peaches Rosemary shortbread hearts
- Smoked whitefish mousse on English cucumber slices
Buffet
- Seared Atlantic salmon ribbons on a bed of dill with a champagne
mustard ~ dill sauce
- Viennese crepes filled with ricotta and mascarpone, served with
sauteed golden apples
- Roasted chicken breast salad with grapes and toasted pecans and
a ginger dressing, surrounded by Napa cabbage leaves
- Capreze salad ~ an arranged salad of ripe plum tomatoes, fresh
mozzarella, and basil, drizzled with a tarragon dressing
- Basket of fresh cherry scones and mini ~ flaky onion rolls
- Fruit salade grande ~ beautiful fruits of the season
Sweets
- Wedding Cake~delicate chiffon layers with a luscious lemon
curd filling, served with Strawberry Gran Marnier sauce
- Walnut butter heart cookies dipped in chocolate
- Fine coffee and tea
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