Spring Wedding Reception for 425
Passed Hors d’oeuvres
Rockefeller Mushrooms Finished with a Pernod Hollandaise
Smoked Pork On Curried Polenta Cake With Spiced Fruit Chutney
Miniature Crab Cakes Topped With Jalapeño Tartar Sauce
Shrimp on Mirliton Coins with Spicy New Orleans Rémoulade and Frisée
The Main Buffet
Barbecued Pork Loin and Crispy Pan-Roasted Pork Belly With Sambal Glaze;
Spiced Caraway and Shiitake Mushroom Slaw, Fire-Roasted Cashews
Roasted Figs Stuffed With Chèvre Wrapped In Prosciutto; with Sherry Foam Dipping Sauce
Smoked Brisket, Kentucky Bibb, Summer Tomato Concassé; Black-Eyed Pea Vinaigrette
Mustard-Herb Crusted Pacific Salmon Nestled On
Lump Crab Meat-Brie Orzo With A Lemon Confit
Duck Confit On Southern-Style Greens, Peppered Vinegar; Corn Macque Choux “Biscuits”
Roasted New Potatoes Tossed with Haricots Verts, Caramelized Onions, and Fresh Sage
Grazing Table
Assortment of Domestic & Imported Cheeses to include
Buttermilk Bleu, Vella Dry Jack, Mimolette, Camembert,
Herb-Crusted and Nut-Crusted Chèvre, and Smoked Gouda
Served with assorted fruits, Gourmet Crackers and Croustades
Crudités Of Asparagus Spears, Baby Carrots, Zucchini,
Sugar Snap Peas, Fennel, Cucumber, Cherry Tomatoes, and Baby Celery
Accompanied by Roasted Garlic-Herb Vinaigrette, Lemon Sabayon
Turkey Club Pinwheels
Smoked Turkey on Flatbread, Applewood Smoked Bacon,
Shredded Napa Cabbage, Honey-Green Peppercorn Aioli, and Pear Tomato Wedge
Soup Station
Traditional New Orleans-Style Turtle Soup Laced With Sherry
Dessert
Passed Sweet hors d’oeuvres
Wedding Cake
Groom’s Cake
______________________________________________________________________________
