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Harvest Menu

Stationary Hors d'Oeuvres

Mediterranean Table

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

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

Passed Hors d'Oeuvres

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 

Sit-Down Dinner

Salad Course

Endive & Watercress with Roquefort and Toasted Walnuts

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

Entrees

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

Wedding Cake or Cupcake Tower

Gran Marnier Crème Brulee

Coffee & Tea Service 

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