Weddings > Wedding Receptions and Dinners

Spring Wedding

Soup and Seafood Station: Icy Presentation of Crab Claw and Large Louisiana Shrimp
Trio of Soups: Asparagus Soup, Mint Pea Soup Cucumber Soup Served to order in Shot Glasses

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Passed Hors D'oeuvres

Smoked Salmon Leek Pastries
Maryland Crab Cakes with Thai Cucumber Sauce and Black Sesame Seeds
Filet of Beef with Cress, Fresh Horseradish and Beets on Crustini
Fresh Peas Stuffed with Boursin
Cucumber Tea Sandwiches with Watercress

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Watercress Salad with Lemon Vinaigrette and Fresh Parmesan

Seared Wild Salmon with Horseradish Cream Fraiche with Chopped Celeriac and Parsley
Spring Lamb Rack with Crusted Mustard
Asparagus Risotto
Strawberry Sorbet with Fresh Whipporwhil Strawberries
Chocolate Wedding Cake with Almond Cookies

Fall Wedding

Raw Bar
Oysters, Little Necks, Stone Crab Claws and American Shrimp with Loads of Lemons
Black Pepper Mignonette, Red Chile Cocktail Sauce, Creamy Mustard Sauce
Wasabi Flying Fish Roe

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Passed Hors D'oeuvres

Grilled Chicken Skewers with Cashew Dipping Sauce
Scallops Wrapped in Basil with Honey Roasted Red Pepper
Assorted Nori Rolls
Onion Tarts with Massachusetts Blue Cheese
Mushrooms Stuffed with Wild Mushrooms

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Plated Dinner

Chilmark Greens with Seared Duck and Figs
Ginger Sorbet
Seared Halibut with Corn Succotash Buerre Blanc
Beef Tenderloin with Morel Mushroom Cream
Maple Glazed Parsnips and Carrots with Popped Mustard Seeds

Individual Layered Wedding Cakes with Fresh Raspberries