Rehearsal Dinner

passed hors d’oeuvres

pistachio pesto and parmesan palmier with grilled cherry tomatoes

butternut squash, sage and goat cheese arancini topped with sage and honey

crab cakes with spicy red curry aioli

lobster deviled egg

ginger duck wrapped in sesame crepe

chicken breast stuffed with caramelized Bosc pears, herbs and goat cheese

panko crusted cod with fresh English pea coulis

fava bean, asparagus and Gruyere galette with tomato jam

sautéed baby spinach and mushrooms

herb roasted fingerling potatoes

spinach, cucumber, red onion and tomato salad with toasted chickpeas

freshly baked breads

honey cinnamon blackberry crostata with vanilla ice cream

chocolate bread pudding with caramel sauce and whipped cream

coffee, decaf and assorted teas