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Hors d’ Oeuvres
Fried sage leaves
Pasta brise’ with buffalo ricotta and asparagus
Thousand leaves of zucchini with mozzarella and tomatoes comfit
Baby potatoes with prosciutto, fontina and truffle
Scallops ceviche in pale blue corn baskets
Dinner
Trio di Paste (
pasta trio
)
Champagne Risotto with orange zest, and thyme
Individual porcini mushroom and fontina napoleon
Baby spinach and buffalo ricotta ravioli with toasted walnut sauce
Filet mignon in balsamic sabayon vinegar sauce
Sea bass with zucchini, eggplant and tomato ratatouille
Pan roasted cherry tomatoes with seasonal herbs
Grilled green and white asparagus
Potato and gruyere towers
Dessert
An assortment of our signature bite sized desserts to accompany the wedding cake
