Local and Seasonal Passed Hors D'oeuvres

Inspired by chef Yotam Ottolenghi, the couple worked with Trillium Catering to dream up a delicious menu that highlighted fresh, local and seasonal ingredients. Dinner was served family style to give the evening a sense of intimacy. Guests indulged in grilled flank steak with chimichurri, seared halibut with cherry tomatoes, capers and shallots and sides likes Israeli couscous with haricots verts, feta, olives and mint, as well as roasted kale and broccoli.

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