HORS D OEUVRES

Fig & Olive Tapenade with Goat Cheese on Crostini

Roasted Pear Slice with Applewood Bacon

Smoked Salmon with Dill Cream Cheese on Crostini

Vole au Vent with Butternut Squash Gratin

FIRST COURSE

Moroccan Pastry with cilantro parsley coulis

The Bonnefont Herbal Salad - Organic greens with basil, cilantro, dandelion greens, organic cherry tomatoes, roasted pumpkin and sunflowers seeds in a sherry vinaigrette

Tomato Bisque with Orange Zest

SECOND COURSE

Lamb Shank - Braised shank served over creamy polenta cranberries and spiced carrots en jus

Boeuf Bourguignon - Braised short rib served over garlic mashed potatoes, spiced carrots and cremini mushrooms en jus

Grilled Whole Brook Trout - Served over almond cranberry basmati rice with a white wine, thyme cream finish

DESSERT

Chocolate/Hazelnut/Nutella Wedding Cake from ChocNYC

Mini lemon tarts

Mini Almond tarts

Mini chocolate ganache tarts

Organic fruits and cheeses

Chocolate truffles

Sugar free cheesecake from Junior's

Registry