CATERING
FARMER’S MARKET WEDDING
STARTERS:
Edible Bloody Marys with herbed sea salt
Avocado artichoke spread with flatbread crackers
Roasted mushroom crostini with horseradish cream
Assorted tartlettes stuffed with herbed goat cheese and fig ginger jam
BUFFET DINNER:
Smoked pork loin served with onion chutney and cilantro cream
Caprese salad of heirloom tomatoes, fresh mozzarella & basil drizzled in aged balsamic and olive oil topped with toasted pine nuts
Composed salad of roasted eggplant, zucchini, yellow squash, peppers, sweet potatoes, asparagus, fingerlings, portabellas & fennel
splashed in an herbed vinaigrette
Chopped green salad tossed with lemon Parmesan dressing
served with garlic croutons
Bread basket of country Italian rolls, Ciabatta with sea salt, olive rolls & potato rosemary bread served with an herbed butter
SWEETS:
Carrot cupcakes with maple frosting
Fresh berry crostatas
Deeply fudgey brownies
Boylan soda floats with Graham’s vanilla bean ice cream