|
|
| |
|
|
|
You
can see Hays' concern for quality in her menu suggestions, where
fresh ideas trump food clichés.
—Suzanne Podhauser
"Saying I do to Good Food" |
|
|
|
|
|
|
|
| |
Appetizers to be passed as guests arrive:
Indian chickpea fritters with sweet tomato chutney
Crostini with white bean-spinach puree, seared peppered tuna and crispy pancetta
Cucumber cups with Thai beef salad
Spoons with shrimp and grits
Phyllo cups with Asian pear, arrugula, Feta and crispy proscuitto
Assorted sushi with wasabi and pickled ginger
Followed by a family-style first course of the following:
Squash blossoms stuffed with Tallegio cheese, honey and white truffle oil drizzle
Field greens with sherry vinaigrette
Marinated roast peppers and wild mushrooms
Roast garlic bulbs, olives
Baskets of O-Bread, extra virgin olive oil, butter and olives
To be followed by a plated duet of the following:
Sea bass served on a bed of Sicilian lacinata kale with anchovies, golden raisins
and chili flake, Meyer lemon-vodka drizzle
Herb-crusted beef tenderloin with leeks and wild mushrooms in a sherried demi-glace
sauce
Served with:
Lemon-rosemary risotto
Green beans with thyme and sea salt
Roast fingerling potatoes with braised fennel and a cider-mustard vinaigrette
Heirloom tomatoes and fresh mozzarella with basil oil
And for dessert:
Triple chocolate wedding cake |
|
|
| |
|
|
| |
|
|
|
|
|
|
 |
|
|
|
|
|
|
|
|
|
