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Hors d'oeuvres on arrival
Lime Ginger Scallops
Grilled scallops infused with lime and ginger, served on a cucumber slice
Cucumber Cups Filled with Asian Slaw
Sprinkled with black sesame seeds and cilantro
Grape and Goat Cheese Truffles
Goat cheese rolled around red grapes with a pecan dusting.
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Dinner Served Buffet Style
| Pickles and Olives, Artisan Bread and Butter |
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Fennel, Orange and Olive tossed among baby spinach and shaved parmesan cheese
Baby Mesclun Greens with fresh herbs and a creamy yoghurt dressing or Fig Balsamic vinaigrette
Smoked Paprika Chicken grilled and finished with a rosemary scented blackberry reduction
Seared Strip Loin with hints of red wine and peppercorns
Nugget Potatoes with fresh thyme and butter
Market Vegetables simply done with salt and pepper
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Dessert to Accompany the Wedding Cake
Seasonal Fruit Bouquet arranged on wooden skewers using local and imported fruit
Chocolate Crackle Cookies and Mexican Shortbread
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