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Recepción Plateada II

 

PASSED HORS D’OEURVES

 

Choose six Hors D’oeurves from our list

 

FIRST COURSE

 

Barolo Wine Poached Bosc Pear

Barolo poached pear halves on organic baby field greens with a warm Saga Blue cheese timbale, applewood smoked bacon baton, red wine vinaigrette served with a savory palmier

 

MAIN COURSE

 

Crab Imperial-Stuffed Shrimp

jumbo shrimp stuffed with savory Maryland crab filling, “spaghetti” of gold and green zucchini, baby carrots, pan seared pear tomatoes, tomato tarragon beurre fondue

 

DESSERT

 

 

The Wedding Cake

a custom cake designed to grant your wishes

 

COFFEE AND TEA SERVICE

 

gourmet roasted coffees and herbal teas served with cream, cube sugar and fresh cut lemons

 

 

 

 

 

 

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