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| Assortment of Fine Cheeses with Dried Fruits and our Organic Vegetable Cruidte Display |
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| Beverage Station of Summertime Lemonade with Organic Spearmint, Fruit Brewed Iced Tea and Freshly Squeezed Orange Juice served in Hand Blown Mason Jars |
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| Bountiful Array of Organic Farmer Vegetables with a Trio of Dipping Sauces |
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| Dried Apricots Stuffed with Gorgonzola & Fig |
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| Chilled Melon Soup with Raspberry Puree |
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| Spiced Tofu, Sesame Soba Noodles, Baby Bok Choy & Stir Fried Vegetables served with Crisp Lotus Root Chips |
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| Lamb Loin with Port Jus & Fingerling Potatoes sautéed in Butter Whole Chanterelle Mushrooms |
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| Vegetarian Zucchini & Grilled Pepper Tart baked in Rosemary Olive Crust with a Roasted Tomato Herb Sauce served with Grilled Polenta Triangle with Artichoke & Olive Relish |
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| Heirloom Tomato & Watermelon Salad with Maple Brooks Farm Burrata & Arugula Drizzle of Olive Oil & Balsamic |
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| Copyright Gary Tardiff Crimson Agave-Scented Beet Soup Sippers with Sage Gremolata |
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| Crisp Cubed Watermelon with Feta Cheese, Basil & Balsamic Drizzle |
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| Origami Party Hats of Tempura Vegetables & Plantain Frites |
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| Onion Tart Flambé with Mustard & Fennel |
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| Copyright Nate Photography Mixed Berries & Dried Fruit |
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| Truffled Vichyssoise with Herb Oil |
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| Tempura Style Green Beans served in Newspaper Cones with Tarter Sauce in Bottom |
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| Oysters on the Half Shell with Lemongrass Mignonette |
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| Wedding Buffet including Wood Grilled Ginger Marinated Flank Steak, Pave of Coriander Crusted Salmon, Fragrant Basmati Rice, Wood Grilled Summer Vegetables & Red Oak Salad |
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