Menu

for Greg and Pam Adkins
Home > Wedding > Menu (Updated 12/16/2006)

assiette de hors d'oeuvres

first courses

  • Forest mushroom soup with confit garlic-parmesan crostini
  • Seared diver sea scallops with house smoked tasso ham, Macomber turnips, white beans, roasted carrots and frisée
  • Chopped salad with honey roasted cashews, pears, olive oil poached beets and roquefort vinaigrette

    main courses

  • Grilled Black Angus ribeye steak with sea salt roasted fingerling potatoes, pearl onions and pea tendrils; red wine-shallot reduction
  • Hand crafted truffled cauliflower ravioli with sautéed local foraged mushrooms, early MacIntosh apples, escarole, pine nuts and Red Littlet jus
  • Herb crusted pork tenderloin with Swiss chard, honey roasted crab apples and pecans; curry-carrot nage and melted foie gras

    assiette de fromage

    desserts

  • Vanilla crème brûlée with fresh fruits and homemade cookies
  • Pear almond tart with strawberry preserve and ginger crème fraîche
  • Ganache frosted semolina carrot cake; candied carrots, four spice ice cream

    coffee & tea



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