June Wedding at family’s country home, Ceremony in a field, Dinner Reception
with Dancing in tent hosting approximately 250 guests
At clients’ request, emphasis on vegetarian, organic and local Virginian foods



Passed Hors d'Oeuvre
Tea Sandwiches of Curried Egg Salad, Radish with Lemon Butter, and Watercress-Boursin Cheese
Luscious, Wild Mushroom “Pizza” with Sage
Asparagus Spears Wrapped in Phyllo, with Lemon Aioli for Dipping
Iced Gazpacho in Cocktail Glass, Garnished with Coriander Crème Fraiche


Buffet Dinner
Chili Rellenos – Poblano Peppers Filled with Charred Corn and Mild, Creamy Goat Cheese,
Served with Pumpkin Seed Pesto

Rainbow Trout in Pecan Crust, Dressed in Raspberry Butter

Pan-Roasted Baby Yukon Potatoes with Shallots, Garlic and Chives,
Dressed with Olive Oil, Lemon and Parsley

Panzanella – Salad of Local Tomatoes, Basil, Cucumber, Red Onion and Bread with Balsamic Vinegar

Beautiful Board of Grilled Seasonal Vegetables – Peppers, Eggplant, Green Beans, Summer Squashes – Drizzled with Thyme Oil, Served with Herb Frittata

Assortment of Virginia Artisanal Cheeses with Fresh and Dried Fruits, Toasted Spanish Almonds
Cracked, Marinated Olives
Sliced Rustic Breads and Bread Sticks


Selection of Cakes
Carrot Cake with Chopped Pineapple Filling and Buttery-Cream Cheese Icing
Dark Chocolate-Chestnut Cake with Chocolate Ganache Icing
Grand Strawberry Shortcake with Whipped Cream

Coffee and Tea Service