July Wedding Ceremony at mother’s home, followed by Evening Reception for 200 guests
under Tents with Live Music and Dancing into the wee hours…



Passed Hors d'Oeuvre
Ancho Chipotle-Spiced Duck Breast on Corn Tortilla with Mango Salsa
Seared Tuna Loin on Skewer with Red Onion Confit
Carambola Blue Cheese on Toast with Spiced Walnut and Port Syrup
Southwestern Crab with Pineapple and Chilis in Phyllo
Petit Quiche Lorraine
Deviled Quail’s Egg with Salmon Caviar
Lobster Bisque with Smoked Paprika in Demitasse
Goat Cheese-Chili Wonton with Cilantro Pesto to Dip


Dinner Buffet Stations
Chateaubriand, with Horseradish Cream
Creamy Mash of Yukon Gold Potatoes
Haricots Verts in Lemon-Chive Butter

Spicy Shrimp Grits with Sharp Cheddar
Hush Puppies with Honey and Butter
Stewed Okra with Tomatoes and Early Spring Onions

Grilled Lamb Loin Chops with Oregano-Black Pepper Oil
Wild Mushroom Risotto
Warm Salad of Baby Spinach and Puy Lentils with Toasted Walnuts and Shallot Vinaigrette

Greek Lemon-Oregano Grilled Chicken
Spanikopita
Grilled Spring Vegetables


Wedding Cake
Five-Tiered Confection of Vanilla, Chocolate and Berry Flavored Cakes Iced in Off-White Buttercream
and Decorated with Overflowing Bouquets of Hand-Made Sugar Flowers

Coffee in Demitasse