Pomegranate martinis (pictured right, top) were passed during hors d’oeuvres; the bar was also open.
Fresh Lobster Mango Skewer
Cold water lobster tail and mango skewered, dressed with light vanilla chili dressing.
Smoked Salmon on Brioche
Sliced thin on toasted brioche, lemon creme fraiche and dill (pictured right, second from top).
Roasted Top Sirloin
Shaved and rolled with French mustard and crispy onions.
Exotic Mushroom Tarts
Wild mushrooms sautéed with shallots and thyme served in a pastry cup with fonduta.
Chopped Roma tomato with garlic, basil, and grilled country bread (pictured right, third from top).
An assortment of sliced fresh fruit and berries and fresh vegetable crudités with homemade dips and salsas.
A champagne toast was served with the first course.
Idaho potatoes and leeks puréed with cream and seasoned with nutmeg.
Chicken: Coq au Vin
Pan-seared chicken breast in red wine and thyme, with pearl onions, roasted carrots, mushrooms, and potato purée (pictured above right, bottom).
Seafood: Grilled Atlantic Salmon
Sun-dried tomato and black olive sauce, spinach, and potato purée.
Vegetarian: Rigatoni con Melanzane
Tubes of pasta tossed in house-recipe tomato sauce with eggplant, fresh mozzarella, basil, and parmigiano-reggiano.
We had a tiered wedding cake from Simma’s Bakery (pictured right). There were two different flavors of cake (with buttercream frosting): cheesecake and yellow cake with espresso mousse.
Ice Cream & Sorbet Bar
Chocolate and vanilla ice cream. Raspberry champagne and pineapple anise sorbet.
Double-dipped chocolate strawberries and homemade shortbread fruit tarts.
Late-Night Hors d’Oeuvres
Southwestern Nacho Bar
Baked tortilla chips, nacho cheese, fresh salsa, black beans, jalapenos, sour cream, and ground beef.