RECEPTION

PASSED

GRILLED BABY LAMB CHOPS

MINI ONION AND POTATO; TRUFFLE BUTTER GLAZE

CAPRESE SALAD SKEWERS

STATIONS

ASSORTED IMPORTED AND DOMESTIC CHEESES

CAVIAR AND CRÈME FRAICHE BLINIS

OYSTER ON THE HALF SHELL WITH CONDIMENTS

FRESH SHRIMP ON ICE

SEATED DINNER

MINI CROISSANTS WITH SPARTAN BUTTER

PORT WINE POACHED ANJOU PEAR

RESTED ON A BED OF ORGANIC GREENS, CHIOGGIA BEETS, SHAVED

PARMIGIANO-REGGIANO AND CHAMPAGNE VINNAIGRETTE 

PRESENTED BY: S. ABRAHAM & SONS

PAIRED WITH KINDRED VINES POULET ET FILS CLAIRETTE DE DIE TRADITION

INTERMEZZO

FROZEN RASPBERRIES IN MAWBY CREMANT CLASSIC BRUT 

PRESENTED BY: SUSIE CAKES

ENTRÉE

DUET OF PETITE FILET MIGNON WITH VEAL DEMI-GLACE, SLICED BREAST OF MAPLE

LEAF FARMS DUCKLING WITH MICHIGAN CHERRY GASTRIQUE

PAIRED WITH A MELANGE OF A SAUTEED FORAGED MUSHROOMS AND A BLEND OF

BLACK AND WHITE QUINOA WITH SPINACH SOUFFLE STUFFED ROMA TOMATO

PAIRED WITH BLACK STAR FARMS RED HOUSE RED

DESSERT RECEPTION

BUFFET

FRESH FRUIT DISPLAY

ASSORTED MINI MOUSSES

MICHIGAN APPLE STRUDEL

BON BON BONS

COFFEE • TEA • PROSECCO

 

**Menu is subject to change prior to event**