cedar salmon bake

individual fillets of pacific spring salmon baked with a cedar infusion,
boldly displayed on a long natural cedar plank, wilted dandelion greens

european and canadian cheese and cold cuts display

an inherent variety, including monchego, danish blue,
guiness and apple wood smoked cheddars, double cream brie and oka classic,
elevated by dried fruits, fresh grapes, berries, local honey comb,
sliced baguettes, crackers, and rosemary lavosh

whole rosemary-roasted leg of lamb

studded with hand peeled garlic slivers and accompanied by fresh blended mint sauce,
picholine olive tapenade, hot mustard and herbed foccaccia rolls

basta pasta

veal tortellini with a reduction of basil-pesto cream,
penne arrabbiata in a rich spicy tomato sauce,
mini ravioli with ricotta cheese and spinach tossed in olive oil,
roast garlic, sliced olives, diced tomato and fine herbs.
accompanied by shaved parmesan, garlic breadsticks,
focaccia bread, tobasco, flaked chilies,
aged balsamic and extra virgin olive oil

grilled vegetables station

season vegetables marinated in fresh herbs,
balsamic and olive oil, grilled al dente and served warm

 

 

decedent chocolate fondue fountain with dark chocolate, trimmed whole strawberries,
ripe cubed melon, mini rice crispy squares, cream filled pastry puffs, fresh orange segments

sparkling wine served during reception

sparkling barefoot white zinfandel