As Guests Arrive
- Ginger Lemongrass Infused Ice Chiller
- Sparkling Water, Lime Essence
Cocktail Reception
Signature Cocktails
- Watermelon and Kaffir Lime Mojito
- Blackberry Bellini
Served at The Bar
- Dry Roasted Rosemary Infused Spiced Nuts
- Parmesan Cheese Crisps
Main Course Tapas Table (To be displayed on Tuscan farm table)
- Artisanal Cheeses including “Sprout Creek Farm and Coach Farm” Varietals, Fontina, New York Sharp Cheddar, Massachusetts “Great Hill” Blue Cheese and Aged Gruyere with Crusty Baguettes and Assorted Crisp Breads and Fresh Berries, Black Mission Figs
- Sweet Air Dried Soprasetta, Hand Carved Imported Prosciutto di Parma, Gaeta Olives, Saucisson, Country Pate,
Cornichons and
Pommery Mustard with Russian Dark Breads
- Mosaics of Mignorelli Farm Raw Vegetable Crudités with Fresh Herb Aioli
- Petite Beluga Lentils with Onion Confit, Assorted Crisps
- Local Just Picked Tomatoes on Toasted Bruschetta
- White Bean Tapenade, Infused Truffle Oil with Pita Chips
- Summer Vegetable Caponata
- Baskets of Snap Beans
Passed Hors d’oeuvres
- Gulf Shrimp, Fresh Peach Mojo
- Hudson Valley Foie Gras, Pear Chutney, Toast Points
- Apple Wood Smoked Trout on Potato Latke
- Brazilian Tuna Cru on Plantain Crisps, Slivered Almonds, Fresh Coconut
- Cracked Maine Lobster Truffles
- Crispy Oyster Beignet with Horseradish Remoulade
- Roasted Woodland Mushroom Fricassee, Toasted Lavasch, Truffle Oil
Served Dinner Menu
Amuse Bouche
- Summer Blueberry Gazpacho, “Coach Farm” Goat Cheese Panna Cotta, Chive Essence
First Course
- Heirloom Tomato Carpaccio, Cracked Hawaiian Sea Salt, Crushed Black Pepper, Bouquet of Just Picked Organic “Sorbello” Field Greens with Basil Pistou and White Balsamic Vinaigrette
Served Entrée
- Roasted Tenderloin of Glynwood Farm Grass Fed Beef, Roasted Local Chanterelle Mushroom Glace, Summer Succotash of Fire Roasted Sweet Anne Corn, Fava Beans, Purple Potato Croutons, Sautéed Snap Beans, Fizzled Leeks
- Pan Seared Alaskan Halibut, Roasted Corn Nage, Pan Flashed Pea Tendrils, Crispy Chickpea Puree, Micro Herbs
- Artisanal Rolls with Cruets of Fresh Herb Infused Olive Oil
Dessert
Served Cake
- Ceremonial Wedding Cake, Vanilla Genoise, Meyer Lemon Curd, Chantilly Cream, Vanilla Butter Cream with Antiquing, served with a Champagne Sabayon and Fresh Berries
Displayed Dessert
- Petite Espresso Chip Cookies
- Passion Fruit Gelee
- Dark Valhrona Chocolate Linen Cup with White Chocolate Ganache
- Mini Fresh Raspberry Shortcakes with Vanilla Scented Whipped Cream
Passed Dessert
- Ronnie Brook Farm Natural Peach Ice Cream Spoons
