The Wedding Menu

We have a few things left to finalize with the Caterer, but I’m so excited about this food that I wanted to share! Food was really important to us. Our caterer came highly recommended by our church, Ian’s mother, family friends, and he had worked with our venue many times!

Brought to us by the Catering House of Edward Fava

Tapas Bar & Passed Apps

New England Clam Chowder Shots
Venison Meatballs
Crispy Shrimp w/ Hoison Drizzle
Cheddar Cheese & Apple Canapés
Crab in Cucumber Cups
Spring Rolls w/ Apricot-Ginger Dipping Sauce
Pork Canapés w/ Apple-Leek-raisin Reduction
Harvest Brushetta (heavy on fruit – light on tomato)

Buffet Supper
Rosemary-encrusted Tenderloin of Beef w/ Dijon-Peppercorn Sauce (on side)
Chicken Françese
Olive Oil & Dill Poached Salmon w/ Sauce Vert (Green Herbs & Crème Fraiche)
Farfalla Pasta w/ Asparagus – White Wine Sauce – Shaved Parmesan
Mashed Potatoes w/ Truffle Oil
Roasted Fall Vegetables
Garden Salad w/ Grape Tomatoes – Cucumbers – Cranberries – Vinaigrette (no celery)
Dinner Rolls – Butter

Wedding Cake: Yellow Cake w/ White Icing & Sauces (on side)
Sauces to drizzle over the cake: Sautéed Apples-Chocolate-Strawberry-Caramel-Key Lime-Whipped Cream
Vanilla Ice Cream w/ Brownies & Chocolate Chip Cookies (to make sandwiches)
Fresh Fruit
Coffee & Tea (reg – decaf – herbals)

2 Signature Drinks (To Be Determined)
Beer- Wine- Soda

*Photos by Ed Fava House of Catering

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