As Guests Arrive
Lavendar Lemonade and Freshly Brewed Iced Tea
* mint sprigs to garnish
* offered in handled mason drinking jars

Cocktail Hour
Passed hors d'oeuvre offered on glass and ceramic trays with seasonal floral garnish

Endive Spears with Dates and Goat Cheese
with a honey balsamic glaze

Bite Size Lump Crab Cakes
with a chipotle lime aioli

Petite Black Angus and Vermont Cheddar Burgers
on mini seeded brioche

Grilled Baby Lamb Chops w
ith a Mostocotto drizzle

Espresso BBQ Glazed Shrimp on Bamboo Skewers

Presentation Station
arranged on tiered and ceramic platters
with fresh greens and seasonal floral garnish

Artisan Cheese Board
with select local NJ and PA cheeses
Nettle Jack, Herdsman, Buttercup Brie
and chef's selection domestic and imported
Reggiano Parmesan, smoked gouda, Port Salut
Boursin, herbed Chevre, Vermont Cheddar
paired with Autumn fruits
local petite pears and apples, figs, berries, champagne grapes
dried fruits and spiced nuts
*crackers, flatbreads, French baguette crostini, black olive toasts

Tapas
lemon hummus, baba ghanoush, rosemary white bean spread dolmades, almond stuffed apricots, olives in glass vases, fig and balsamic chutney *paprika pita toasts

Entrée
guests' choice of
Black Coffee BBQ Smoked Beef Brisket
topped with a tangy peach chutney
plated with roasted garlic mashed Yukon gold potatoes with chives and grilled seasonal vegetables

-or-

Pan Seared Lump Crab Cakes with a roasted Jersey corn relish and spicy mango coulis drizzle
plated with roasted garlic mashed Yukon gold potatoes with chives and grilled seasonal vegetables

Vegetarian
Heirloom Tomato and Eggplant Napoleon
layered with sun dried tomato goat cheese and sweet basil pesto plated with seasonal squash caponata
*aged balsamic reduction drizzle

Dessert
Tiered Custom Cupcake Display
Chai Cupcakes with Brown Sugar Buttercream
Chocolate Cupcakes with a Mocha Buttercream Frosting
Wedding White Cupcakes with a Meyer Lemon Buttercream
Top Tier Ceremonial Cake for Cutting

As Guests Arrive
Lemonade & Iced Tea
*with mint sprigs to garnish
*offered in handled mason drinking jars

Cocktail Hour
Presentation Station
arranged on tiered and ceramic platters
with fresh greens and seasonal floral garnish

Seasonal Focaccia Pizza Station
flatbread focaccia pizza with seasonal toppings to include caramelized onions, blue cheese and pancetta, sweet Italian sausage, mushrooms, onions, and fresh mozzarella, cherry tomatoes, basil pesto, and fresh mozzarella, butternut squash, hazelnut sage pesto and fontina cheese
displayed with Wheel of Reggiano Parmesan
*basil pesto, sun dried tomato pesto, rosemary white bean spread

Passed Hors d'oeuvres
Slow Smoked Pulled Pork on Mini Buttermilk Biscuits

Ahi Tuna on Wonton Crisp with Avocado Cream

Grilled Petite Reuben with Caramelized Onions, Chipotle Aioli and Gruyere
atop a shot of roasted tomato bisque

Bite Size Potato Pancakes Topped with a Fig and Apple Compote and Dollop of Sour Cream

Grilled Tuscan Bread with Fig Marscapone and Candied Bacon

Dessert
Custom Tiered Wedding Cake
Chocolate Covered Strawberries
Locally Roasted Coffee Service
assorted tazo teas

Plated Main Fare
First Course Salad
Mixed Local Baby Greens
with sliced grapes, toasted hazelnuts
shaved aged gouda and white balsamic vinaigrette

Artisan Multigrain and Black Olive Loaves
House Made Focaccia and Brioche
*cruets of herb infused extra virgin olive oil
Plated Dinner
First Course Appetizer
Wild Mushroom Ravioli with a caramelized shallot vin blanc and fresh marjoram
*crispy leek garnish

Salad
Mixed Local Baby Greens
with sliced Bartlett pears, candied pecans
shaved aged gouda and champagne vinaigrette

House Made Rosemary Focaccia Bread and Brioche Rolls

Entrée
guests' choice of
Rosemary Encrusted Filet Mignon
with a red currant Pinot Noir reduction sauce
plated with roasted garlic mashed Yukon Gold potatoes and sauteed baby spinach

-or-

Chilean Sea Bass Picatta
in a light white wine sauce with lemon, capers, and herbs plated with roasted garlic mashed Yukon Gold potatoes and sauteed baby spinach

Vegetarian Heirloom Jersey Tomato and Eggplant Napoleon layered with sage and sun dried tomato goat cheese plated with topped baby carrots and basil pesto orzo

As Guests Arrive
Pre Ceremony Refreshment
Hot Mulled Local Apple Cider
Offered in handled mason jar drinking glasses
Pumpkin Chocolate Chip Bites

Cocktail Hour
Passed hors d'oeuvre offered on glass and ceramic platters with seasonal floral garnish
Miniature BLT on a Crispy Tortilla Round with Vermont Maple Bacon
sun dried tomato pesto and basil
French Fried Yukon Gold Potatoes in Parchment Paper Cones with sea salt and cracked black pepper
Butternut Squash Soup Sipper
Pumpkin Marscapone Canape with a candied jalapeno relish
Petite Black Angus and Vermont Cheddar Burger
on mini seeded brioche

Presentation Station
arranged on tiered and ceramic platters with fresh greens and seasonal floral garnish

Tapas Mix
manchego cheese, goat cheese topped with fig preserves, chorizo, blue cheese stuffed figs wrapped in prosciutto, stuffed grape leaves and hummus *crostini, flatbreads, Tuscan toasts

Plated First Course Salad
Baby Arugula Greens
with dried cranberries, toasted almonds
crumbled bleu and balsamic vinaigrette

House Made Focaccia Bread and Artisan Rolls
*cruets of rosemary infused extra virgin olive oil

Buffet Main Fare
Rosemary and Thyme Encrusted Roasted Pork Loin with a Bing cherry pinot noir reduction glaze
and a fig and apple compote

Pan Seared Wild Salmon
topped with a cherry tomato and marjoram conserva

Artisan Pumpkin Ravioli
with diced roasted autumn squashes
and a sage brown butter sauce
*crushed amaretto almonds

Spud Bar
Vermont maple Whipped Sweet and Yukon Gold Potatoes with seasonal toppings: chives, crispy pancetta, Monterey Jack cheese, roasted apples, scallion crème fraiche

Roasted Root Vegetables with a sage pesto drizzle

Artisan Black Olive and Multigrain Loaves

Dessert
Custom Tiered Wedding Cake
Tiered Sweets Display
Maple Pot de Crème
Organic Red Velvet Cupcakes
Individual Apple Crumbles
Chocolate Dipped Cranberry Biscotti

Small World Coffee Service and Assorted Tazo Teas

As Guests Arrive
Lemonade and Freshly Brewed Iced Tea

Cocktail Hour
Passed hors d'oeuvre
butlered on glass and ceramic trays with fresh floral garnish

Cucumber Rounds with a Fresh Mango Salsa

Brie and Apricot Chutney Tartlets

Wild Mushroom Duxelle in Phyllo with Crème Fraiche

Smoked Salmon Canape on Pumpernickel with a Chive Crème Fraiche

Bite Size Chicken Mole Quesadillas with a Dollop of Guacamole

Mini Philadelphia Cheese Steak Tartlets with Caramelized Onions

Presentation Station
arranged on tiered and ceramic platters with fresh greens and seasonal floral garnish

Summer Salsa Bar
arranged with tropical banana leaves and greens
and seasonal flowers
fire roasted tomato, verde, mango black bean
roasted corn relish, and guacamole
*house made lime scented tortilla chips

Garden Crudite
*featuring local organic produce based on market availabiltyasapragus, topped baby carrots, french breakfast radishes broccoli and cauliflower florets, tri color bell pepper confetti, sugar snap peas, and celery
*garnished with chive blossoms and nasturtium
*mason jars of spreads: black bean hummus, basil pesto, grilled vegetable caponata
*crusty breads and french baguette crostini

Plated Salad

Mixed Local Baby Greens
with sliced strawberries, toasted almonds, shaved pecorino and balsamic vinaigrette

House Made Rosemary Focaccia Breadsticks

Family Style Entrée
Herb-Roasted Beef Tenderloin
with a seasonal bordelaise, horseradish cream, and red onion relish

Lavender Honey Roasted Chicken Breast
sliced and fanned over baby greens

Heirloom Tomato and Eggplant Gratin
layered with sundried tomato goat cheese
with parmesan herb crust and basil pesto drizzle

Grilled Seasonal Vegetables
drizzled with a basil pesto

Rosemary Roasted Red Bliss
and Sweet Potato wedges

Dessert
Custom Tiered Wedding Cake
Chocolate Covered Strawberries
Locally Roasted Coffee Service

As Guests Arrive
Lavendar Lemonade and Freshly Brewed Iced Tea
*mint sprigs to garnish
*offered in handled mason drinking jars

Cocktail Hour
Passed hors d'oeuvre
Bite Size Lump Crab Cakes
with a chipotle lime aioli

Chicken Mole Quesadillas
with a dollop of avocado cream

Parchment Paper Cones of
french fried potatoes with sea salt and cracked black pepper *lemon aioli drizzle

Endive Spears with Dates and Goat Cheese
with a honey balsamic glaze

Dessert

Custom Tiered Cupcake Display

Small World Regular and Decaf Coffee

Garden Picnic Main Fare
Poblana Chili Glazed Grilled Chicken Breast
sliced and fanned over basil pesto orzo
*topped with pineapple salsa

Black Coffee BBQ Pulled Pork
*offered with a slow cooked cinnamon apple sauce
* house made buttermilk biscuits

Herb Encrusted Macaroni and Cheese
with Reggiano parmesan and gruyere breadcrumbs

Farm Style Coleslaw
made with red and green cabbages

Grilled Seasonal Vegetables
with a basil pesto drizzle

Mixed Local Baby Greens
with sliced strawberries, toasted almonds
and shaved pecorino
balsamic vinaigrette

Artisan Breads and Rolls

As Guests Arrive
Lavendar Lemonade and Freshly Brewed Iced Tea
*mint sprigs to garnish
*offered in handled mason drinking jars

Cocktail Hour
Signature Cocktail Butlered in Petite Flare Cordial Glasses

Passed hors d'oeuvre
offered on glass and ceramic trays with seasonal floral garnish

Snow Crab Claw Shooter
offered with gazpacho in a petite flare cordial glass

Grilled Baby Lamb Chops
with a mostocotto drizzle

Fig Marscapone with Candied Bacon
atop grilled Tuscan toast with candied bacon

Endive Spears with Dates and Goat Cheese
with a honey balsamic glaze

Bite Size Chicken Mole Quesadillas
with a dollop of avocado cream

Wild Mushroom Duxelle in Phyllo
with crème fraiche

Presentation Station
arranged with fresh greens and seasonal flowers

Artisan Charcuterie Table
Pate Maison and pate du jardin
prosciutto, assorted olives, cornishons, Dijon mustard capers, pink peppercorns, whole grain mustard aioli *served with crusty baguettes & crostini & Caramelized Winter Vegetable
acorn squash, cippolinni, portobellos, fennel,
fingerling potatoes, topped baby carrots, celeriac, salsify,and roasted sweet potato fries
*homemade spinach dip
 

Continuous Cocktail Fare
Seafood Bar
Chef-Shucked Cape May Salt and Blue Point Oysters on the Half Shell
Steamed Little Neck Clams with Lime Butter
Mignonette Sauce, Minted Melon Salsa and Traditional Cocktail Sauce
Shellfish Salad Served in Individual Fresh Avocado Bowls with Demitasse Spoons
Dungeness Crab Claws with a tarragon aioli on the side

Risotto Bar
made to order for guests with

Roasted Root Vegetables
*shaved Reggiano parmesanand crispy shallot garnish -and- Wild Mushrooms

Mixed Local Organic Greens
with sliced strawberries, toasted almonds and balsamic vinaigrette

Rosemary and Olive Focaccia Bread
topped with caramelized onions and goat cheese

Dessert
Quintessential Sweets Bar
tiered display of fudge brownies, key lime tartlets, chocolate espresso cookies red velvet cake pops covered in white chocolate, pecan bars, and bite size cupcakes

Ice Cream Sandwich Station
with Jumbo Cookie Jar Cookies
Chocolate Chip and Double Chocolate Chunk
Presented with ice cream for Scooping
Vanilla and Chocolate Organic Gelato

Small World Coffee
and assorted tazo teas

Cocktail Hour
Presentation Station
Chips and Dips
house made lime scented tortilla wedges
paprika dusted pita points
house made rustic potato chips with mason jars of dips, herbed spinach, smoky chipotle, guacamole, black bean hummus

Plated Dinner
First Course
Heirloom Tomato and Mozzarella Caprese
layered with Jersey tomatoes, fresh mozzarella, and sweet basilwith an aged balsamic vinegar reduction

Dessert
Custom Wedding Cake
Locally Roasted Coffee Service and Tazo Teas

Entree
Carved Roasted Suckling Pig (Local)
topped with candied fig and bacon compote
rustic sesame slaw with red & green cabbage served in a ramekin plated with yukon gold mashed potatoes and asparagus spears

~or~

Quartered Slow-Roasted Chicken
rustic sesame slaw with red & green cabbage served in a ramekin plated with yukon gold mashed potatoes and asparagus spears

~or~

Roasted Tomato and Eggplant Napolean
lightly breaded and layered with warm goat cheese and sage plated with asparagus spears

Corn Bread & Buttermilk Biscuits Served Family Style