Wedding Menus

Appetizers

Cold Hors d’Oeuvres, Passed:

Slow-Roasted Cremini Mushroom filled with Chèvre and Crispy Leeks (Vegetarian)
Applewood-Smoked Chicken on a Edamame Hummous topped Crostini

Hot Hors d’Oeuvres, Passed:

Shrimp Nest resting on a Polenta Cake and drizzled with Lime Oil
Honey-Garlic Salmon Brochette finished with a Sesame-Scallion Crust

Dinner

First Course:

Veal Tortellini with Fire-Roasted Tomato & Fennel Sauce, topped with Basil Parmesan Pesto

Second Course:

Amarone-Marinated Braised Short Rib with Sweet Cipollini Onions and Plums
Or Pan-Seared Fillet of Lake Huron Whitefish on a bed of Braised Leeks and Chive Butter Sauce
Or Asparagus and Wild Mushroom Strudel with Red Pepper Sauce (Vegetarian)
Served with
Peruvian Blue Potatoes
Butter-Glazed Snow Peas and Roasted Carrots
Freshly Baked Ace Bakery Rolls and Flatbreads served with Sweet Butter

Third Course:

Raspberry Mousse Cone
served on a Decadent Lindt Chocolate Dipped Shortbread Cookie
drizzled with Caramelized Orange Sauce

en Ville Blend Coffee and Assorted Teas