rustic fall wedding
passed hors d’oeuvres in the carriage house
pumpkin and ginger arancini with brie topped with a pear confit
roasted apple, caramelized onion, gorgonzola and arugula pizzetti
grilled sea scallop on a sugar cane skewer with orange-sesame glaze
grilled lobster and Vermont cheddar cheese sandwich
duck confit spring rolls with plum ginger dipping sauce
beef slider with Stilton and roasted shallot jam
dinner buffet in the estate
braised short ribs with aged balsamic glaze
roasted salmon with cranberry-mustard sauce
butternut squash ravioli with figs, goat cheese, pomegranate seeds and peppered pomegranate sauce
harvest vegetable and gruyere “Wellington” with tomato basil coulis
whipped sweet potatoes
roasted Brussels sprouts, broccoli and cauliflower
mesclun greens with crumbled gorgonzola, spiced pecans and roasted pears
freshly baked breads
dessert
three tiered Cuisine Chez Vous wedding cake
pumpkin with cream cheese filling, rich chocolate with chocolate ganache filling,
vanilla chiffon with raspberry mousse
coffee, decaf and assorted teas
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