MULTI-COURSE SMALL PLATE WEDDING SAMPLE MENU
Seated, Plated, Formal Wedding
WAITER-PASSED HORS D’OEUVRES
Caprese Salad Skewers with chiffonade of basil and pesto vinaigrette
Shrimp Ceviche in crispy tortilla cup with guacamole
Deviled Quail Eggs with caviar
Dried Apricots stuffed with brandied roquefort and walnuts
Pear and Brie Quesadilla mango chutney
SMALL PLATE DINNER
Lacquered Duck Breast on a tomato couscous salad with balsamic marinated baby beets and micro greens
Smoked Salmon and caper sour cream with crisp potato
Seared Sea Bass fennel, lemon spinach, gorgonzola polenta cakes,
roasted red pepper sauce with micro green garnish
Smoked Fanned Chicken Medallions roasted pumpkin goat cheese soufflé
drizzled with a fall berry port chutney and sprinkled with caramelized pumpkin seed brittle
Beef Tenderloin with pinot noir reduction garlic whipped potatoes and asparagus spears
Rack of Lamb with Dijon garlic breadcrumbs, peppercorn sauce, truffle potato dauphinoise and parmesean reggiano, stem-on baby carrot
Vegetable Dumpling on Chinese spoon
DESSERT SERVICE
Coconut Lumpia with passionfruit and guava sauce
COFFEE SERVICE
