Stationary Hors díOeuvres Display
Cheese and Fruit Table Seasonal Fruits combined with Crusty French Breads, Crackers, Artisan Cheeses Crisp Local Veggies with Sun Dried Tomato and Spinach Dip.
Passed Hors díOeuvres
Pigs in a Blanket Spinach and Artichoke Fritters Chicken Satay Skewers with Peanut Dipping Sauce Spice Grilled Lamb Skewers with Sage Pesto Grilled Smoked Mozzarella and Yellow Squash Pizzettas Sweet Potato Pancakes with Shredded Duck and Tart Plum Chutney.
Plated First Course
Sliced Local farmstand tomatoes, with basil and Mozzarella.
Stone Church Farm Chicken Breast stuffed with Fontina and Prosciutto Brown Butter Apricot Chutney Curried Quinoa with Sweet Bell Peppers, Scallions and Toasted Almonds.
Herbed Filet Mignon with Madeira Glazed Shallots and Salsa Verde, Rosemary Garnish Smashed Yukon Gold Potatoes Green Beans with Crispy Shallots.
Moroccan Vegetable Tagine with Delicata Squash, Chick Peas, Onions, Peppers and Golden Raisins Couscous Green Beans with Crispy Shallots.
Platter of Desserts for each table along with Small Dessert.
Buffet by Coffee Stations to accompany Wedding Cake
Milk Chocolate Glazed Fudge Brownies Berry Lemon Tartlets S’mores Cookies Miniature Cheesecakes Strawberry Garnish.
Box Suppers for Children 12 and Under:
Chicken Fingers, Carrot Sticks, Cheese Sticks , Popcorn, Green Apples, etc.