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Passed Hors d'Oeuvres
- Champagne* and strawberries
- Shrimp gougeres
- Crostini with tapenade
- Marinated feta in Belgian endive
Stations
- Grande Aioli ~ bride's basket of fresh veggies, roasted baby potatoes
grilled asparagus and garlicky dip in cabbage flower
- Tenderloin cornets filled with horseradish and boursin
- Carolina crab cakes with sun ~ dried tomato remoulade
- Grilled lemon ~ oregano chicken skewers with a lemon ~ caper dipping
sauce
- Rice and lentil salad with dried cherries, toasted pecans and a
tangy, sweet balsamic dressing
- Drunken mushrooms ~ slowly simmered in burgundy and consommé with
fresh dill, served from a chafing dish
- Baked brie with sauteed pears, sliced almonds and a caramel glaze,
with grapes and crackers
- Refreshing melon balls in martini glasses
Sweets
- Wedding Cake ~ Tiramisu torte served with sorbets and berries
- Chocolate heart cookies dipped in white chocolate
- Fine coffee and tea
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