Simple Wedding at parents’ home following late-afternoon Church Ceremony,
hosting 75 guests under tent



Hors d’Oeuvre
Open-Faced Canapé of Cucumber, Lemon and Poached Shrimp
Wild Mushroom Pancake with Soft Local Chevre and Tomato Chutney
Grilled Beef Filet on Brioche Toast with Salsa Verde
Fresh Figs Wrapped in Prosciutto
Blue Cheese Popovers


Buffet Luncheon
Tandoori-Grilled Filet of Salmon, with Cucumber-Yogurt Sauce

Bestilla - Moroccan-Spiced Chicken in Phyllo Pastry with Toasted Almonds

Steamed Asparagus with Simple Vinaigrette and Chives

Israeli Couscous Pilaf with Spring Peas, Leeks and Roasted Tomatoes

Crisp Salad of Bibb Lettuce and Celery Hearts with Pear Vinaigrette

Pared Fresh Fruits, Melons and Berries with Curry-Scented Honey

French Rolls, Flat Bread and Crisp Naan, with Sweet Butter