Harvest Menu

Stationary Hors d'Oeuvres

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Mediterranean Table

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Bountiful Assortment of Hummus, Babaganoush, White Bean & Sage Dip,

Tapenade, Olives, Roasted Vegetables, Lavosch Bread and Pita Crisps 

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Passed Hors d'Oeuvres

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Blue Corn Tartlettes with Shrimp & Red Pepper Corn Salsa

Sesame Salmon Cakes
Peking Duck Fajitas (with Scallion & Hoisin Sauce) 

Grilled Skewered Chicken (with Lemongrass & Garlic)

Caramelized Onion & Roasted Tomato Tarts
Apple & Brie Purses 

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Sit-Down Dinner

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Salad Course

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Endive & Watercress with Roquefort and Toasted Walnuts

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Goat Cheese & Mascarpone with Toasted Walnuts, Organic Mache & Fresh Figs

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Entrees

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French Breast of Chicken/Marinated Pork Tenderloin

(with Caramelized Vidalia Onion and Granny Smith Apples

served with Roasted Autumn Vegetables and Butternut Squash)

Filet of Beef
Crispy Straw Potato Cake and Fall Vegetables (with Roasted Shallots)

Roasted Cod Filet (with Crispy Leeks)
Sweet Potato Mash, Sliced Zucchini and Fig & Port Wine Reduction

 

Dessert

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Wedding Cake or Cupcake Tower

Gran Marnier Crème Brulee

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Coffee & Tea Service