KATY & BRIAN
Katy & Brian
The new embraced the old on this late spring afternoon with a vintage-style wedding set in a quaint, historic mansion. Mismatched antique furniture dotted the room as splashes of yellow and orange flowers offset the muted hues of the interior. Likewise the menu honored the antiquated setting while echoing the vibrancy of spring with bright, seasonal flavors tamed to an elegant refinement.
V – Vegetarian N – Contains Nuts GF – Does Not Contain Gluten
PASSED HORS D’OEUVRE
Crispy Asparagus Straws
With prosciutto and Parmesan cheese.
Rare Beef Tenderloin Carpaccio GF
With avocado and red onions, drizzled with truffle citrus cream sauce, garnished with scallions, served on an Asian miso spoon.
Miniature Jicama Cube V I GF
Filled with strawberry mango relish and garnished with a fresh chive.
Lobster BLT Pancetta
With tomato, romaine lettuce, truffle aioli, lobster and lobster butter, served over a toasted white bread round on a bamboo knot.
Miniature Vegetable Wellington V
Puff pastry filled with portobello mushrooms, tomatoes, zucchini, yellow squash, roasted red peppers, eggplant, goat cheese, garlic and onions cooked in vegetable stock and Madeira wine served with Fontina cheese sauce.
Duck Moo Shoo
With hoisin sauce, wrapped in a scallion pancake and tied with a chive.
Manchego Mac n’ Cheese V
In a miniature Parmesan frico cup.
PLATED FIRST COURSE
Homemade Tomato Bisque
With a miniature grilled cheese finger.
“Chopped” Caesar Salad in a Parmesan Crisp Fence
Chopped romaine lettuce, roasted yellow pepper, quartered red cherry tomato, tossed in our homemade caesar dressing and topped with shredded parmesan, parmesan crisp and sliced hearts of palm.
Combination Plate of:
Porcini Crusted Chicken Scaloppini over Zucchini “Spaghetti”
With tomato confit and horseradish cream sauce.
Drizzled with red wine blackberry demi, braised tuscan kale with house smoked pork belly and cranberry beans, rosemary roasted sunchokes and fingerling matchstick potato garnish.
Provided by host.