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