Our latest tasting was a huge success! Despite the chilly weather, all our future brides, grooms, and their guests enjoyed the delicious food and desserts we laid out in artful displays around the venue. Here's what we had available for our guests:
Passed Hors d'Oeuvres:
Artichoke phyllo cigars, lobster fritters, flat iron steak & shrimp surf & turf, bacon wrapped dates, yellow tomato gazpacho, wild mushroom and brie on polenta, tenderloin crostini, and ahi tartar in a sesame cone
Soup Station:
Carrot ginger soup, Italian wedding soup, roasted heirloom tomato soup
Salad Station:
Baby spinach salad, oakleaf lettuce salad, Tuscan bread salad, and a mixed grilled vegetable platter
White Glove Station:
Chicken Toscano, braised short ribs on polenta, and parmesan pesto encrusted sole
Grill Station:
Chilean sea bass, grilled Moroccan salmon, New Zealand rack of lamb, and saffron butter rice
Carving Station:
Angus New York strip, roasted pork tenderloin, balsamic glazed turkey breast, london sirloin, and roasted 3 potato medley
Dessert Station:
Mini lemon meringue, fruit, and strawberry linzer tarts; petit fours with strawberry and apricot filling; mini red velvet, chocolate strawberry, and lemon coconut cupcakes; pistachio, lavender, and rose macaroons
