A u t u m n W e d d i n g M e n u

STATIONARY HORS D'OEUVRES

PASSED HORS D'OEUVRESPeti te Beef Wel l ington with German Cambazola Blue Cheese

Wild Mushroom & Arancini with Truff led Brie Fondue Autumn Squash Tart let with Wild Mushroom & St. Andre Cheese Spinach & Manchego Fri t ter with Sea Salt and Garl ic Aiol i Dip

Lamb Sl ider with Candied Pumpkin Jam, Baby Arugula, Boursin Spread

SEATED SALADBaby Organic Spinach with Maple and Brown Sugar Roasted Squashes, Toasted Pine Nuts, Dried Apples, Crumbled Maytag Blue Cheese with a

Creamy Pomegranate Dressing 

Cheese Please! A Mix of Domestic and Imported Cheeses, Including: Cotswold

Cheddar, Manchego, Humboldt Fog Goat, Prima Donna Gouda, Moody Blue, St . Andre Triple Crème, and Grafton Cheddar

Presented with Grapes, Strawberries, Blackberr ies, Rust ic Bread, Crackers, Greek Olives, Orange Fig Jam, Dates, Marcona Almonds,

Dried Mango, Pear and Fig 

SEATED ENTREEChoice of :

Seared Atlantic Salmon with Autumn Spiced Farro, Dried Fruits and Pomegrante Drizzle

Tender Braised Beef Short Rib with San Marzano Tomato and Roasted Root Veggies

PASSED DESSERTSweet Pumpkin Pana Cotta Shooter with Spiced Cider Gelee and

Candied Pumpkins

Tableside Coffee & Tea Service