Tiffany and Paul

Bedell Cellars

August 6, 2011

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Butler Passed Hors d’oeuvres

Roquefort Glazed Grapes                   Asian Dumplings

Pistachio encrusted                                          Chicken and Vegetable

Miniature Ceasarettes

parmesan tuile

Marinated Citrus Chicken                                                #1 Ahi Tuna Tartare

avocado mousse in toasted corn cups                                                                           rice wafer, wasabi ginger aioli

Tuscan Mac and Cheese

Toasted proscuitto and garlic bread crumb

Mini Montauk Lobster Rolls                                        Sautéed Zucchini Fritters

classic New England recipe                                                               garlic, yogurt, cucumber dip

Meatball Sliders

Arugula, Regiano, Pomodoro

On The Pavilion

Mediterranean Table

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Artisanal Cheese Selection

Mecox Bay Farms Atlantic Sunrise, Catapano Farms Goat Cheese, Maytag Bleu of Iowa

Sliced Baguette, Fig Bread, Crackers, Fresh Fruit Garnish

Premium Vegetable Crudités

Asparagus Tips, Belgian Endive, Sugar Snap Peas, Stemmed Carrots, Yellow Squash, Teardrop Tomatoes

Sun- Dried Tomato and Mediterranean Herb Dips

Antipasto Meats

Sopprasata, Capicola, Salami, Mortadella

Seasonal Fruit, Bruschetta, Caponata, Hummus, Tapanade

Station 1

Grilled Skewers of Local Striped Bass                 Grilled Breast of Natural Chicken

Atlantic Swordfish and Carolina Shrimp                               with Pesto Glaze

Confetti Vegetable Cous-Cous, Sugar Snap Peas                             Watermelon, Teardrop Tomato, Feta

Lime Cilantro Glaze, Orange Shallot Cream Sauces                              Fresh Mint, Calamata Olives

Station 2

Rock Salt and Peppercorn Encrusted Filet Mignon

Potato Dauphinois, Lemon Grass Grilled Asparagus

Mushroom, Bacon, and Shallot Demi Glace, Fresh Horseradish Cream

Dessert

Butlered Cupcakes

Varietal Italian Pastries Display

Tequila Rose and Bailey Cups in White and Dark Chocolate Cups

Coffee & Tea