Early-May Wedding at home for 100 guests, Ceremony in Back Garden,
Cocktails in Side Garden, Dinner in Front Garden



Pre-Ceremony
Minted Iced Tea and Ginger-Lemonade
Rosemary-Cornmeal Shortbread Cookies


Cocktails
Grilled, Chermoula-Rubbed Baby Lamb Chops
Almond-Stuffed Dates Wrapped in Applewood-Smoked Bacon
Wild Mushroom “Pizza” with Taleggio Cheese and Sage

Bountiful Display Table of Artisanal Cheeses with Fresh and Dried Fruits, Toasted Nuts,
Sliced Petite Cured Sausages, Fig Preserves
Sliced Rustic Breads and Bread Sticks
Roasted Pepper-Almond Dip


Buffet Dinner
Polyface Farms Chicken, Split and Roasted with Tender Spring Baby Root Vegetables and Shallots,
Bathed in White Wine, Carved and Served on a Bed of Fragrant Herbs

Pan-Fried Highland Country Rainbow Trout Dredged in Pecan Flour, Served with Fresh Raspberry Butter

New and Fingerling Potatoes, Crisp-Roasted with Thyme and Garlic, Tossed with Preserved Lemon

Beautiful Board of Grilled Asparagus and Other Seasonable Vegetables, Served with Frittata,
Marinated Olives and Lemon Aioli

Salad of Mixed Local Baby Greens, Chives and Arugula with Crumbled Point Reyes Blue Cheese,
Croutons and Pear Vinaigrette

French Rolls and Grilled Flat Bread
Local Butter and Olive Oil


Finger-Sized Desserts Buffet
Orange Blossoms – Tiny Sponge Cakes Soaked in Orange Syrup
Fruit Tartlettes, Lemon-Ginger-Pepper Pound Cakes
Chocolate Ganache-Iced Cocoa Baby Cakes Garnished with Candied Violet
Dark Chocolate-Dipped Dried Fruits

Coffee Service in Demitasse