Mid-August Wedding for 75 guests at Montpelier

Cocktails

Bar/Passed Beverages:
Blackberry-Champagne Bellinis, Limoncello Cocktails
Sparkling Lavender Lemonade and Iced Lady Grey Tea

Passed Hors d’Oeuvre:
Cool Cucumber Canape with Soft Chevre, Lemon and Dill
Gazpacho Cocktail with Honeydew Melon and Coriander Crème Fraiche
Tender Buttermilk Biscuits Filled with Surry, Virginia Country-Style Ham and Marmalade Butter

Summery Table of Seafood and Crudite
“Pickled” North Carolina Shrimp with Fennel and Lemon, Steamed Stone Crab Claws and Lobster Salad
Crisp Baby Vegetables with Herbed Yogurt Dip and Potted Fresh Cheese with Chives

Seated Dinner

Pre-Set First Course
Fresh Summer Melon and Macerated Grapes with Parma Prosciutto

Family Style Dinner
Telicherry Pepper-Crusted Dry Aged Strip Loin of Beef with Grilled Vidalia and Young Onions

Grilled Sea Bass with Preserved Lemon and Roasted Heirloom Tomato “Salsa”

Crisp Roasted Fingerling Potatoes with Shallots and Lemon Thyme
Sautéed Allegheny County Wild Mushrooms with Asparagus Tips and Moscat Vinaigrette
Shoe Peg Corn Pudding

Brioche, Corn Sticks and Buttery Pan Rolls
Nasturtium-Scented Local Sweet Butter

Dessert:
Summer Berry Parfait – Fresh Mission Home Blackberries, Raspberries and Currants with
Whipped Cream and Lemon Curd