Wedding Buffet
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PASSED APPETIZERS

Petit New England Lobster rolls

Artichoke fritters with lemon crème fraiche

Heirloom tomatoes, fresh basil and mozzarella on bruschetta

Mission figs stuffed with gorgonzola cheese wrapped in prosciutto

SALAD COURSE

 Hearts of romaine, crisp cucumbers, heirloom tomatoes,
homemade croutons tossed in a balsamic vinaigrette

Artisanal breads and creamy butter

 BUFFET

 Chicken Marbella with large green olives, fresh herbs and prunes

 Roasted New York strips sliced to order and a forest
mushroom sauce on the side

 Garlic mashed potatoes

 Grilled and marinated seasonal vegetables

 Wild rice pilaf

 A California fruit display with a wide variety of
seasonal melons and berries

 SWEET ENDINGS

 An assortment of bite sized sweets

 Coffee and tea service