Passed Hors d’oeuvres
Crispy Duck Hash with Pulled Duck, Stilton Cheese and Fig Jam
Yellow fin Tuna Tartare with Siracha Aioli,
English Cucumber and Crisp Wonton
Prosciutto Wrapped Grilled Asparagus with White Truffle Drizzle
Nova Scotia Smoked Salmon with
Chive Crème Fraiche and Potato Galette Appetizers, Soups and Salads
Shiitake Miso
with Yam Dumplings
Baby Spinach
with Candied Pecans, Anjou Pears, Maytag Blue Cheese
and White Balsamic Vinaigrette
Hot Coal Toasts
topped with Locally Foraged Mushrooms
and Haystack Mountain Goat Cheese Cream
Jumbo Lump Crab
Dressed in Tarragon Aioli, Grilled Avocado, Asparagus
and Yellow Tomato Emulsion Entrées
Pan Seared Scallops
with Truffled Mashers, Artichoke Nage and
Fresh Snipped Garden Chives
Slow Roasted Duck
with Drunken Paonia Bing Cherries and Garlic Seared Spinach
Shrimp
with Olathe Corn Risotto, Lobster Butter and Parmigiano Reggiano
Grilled Angus Ribeye
Heirloom Tomatoes, Gorgonzola Mashers
King Salmon
Sesame Seared Shiitakes, Grilled Scallions,
Apple Wasabi, Siracha Aioli Desserts
Champagne Toast
Wedding Cake Service
Coffee & Tea Service
