Erica & Shawn
Small Bites
Filet of Beef & Mushroom Crostini, horseradish mayo, micro cress
Crab Dumpling, sweet chili dipping sauce
Goat Cheese Filled Dates, local honey drizzle, crushed almonds, micro arugula
Yukon Potato Blini, Duck Confit, compressed apple, gravenstein gastrique
Salad Course
Arugula & Golden Beet Salad, Asian pear, hazelnuts, mimolette cheddar, sherry vinaigrette
Entree
New York Strip, caramelized brussels sprouts, horseradish crème fraiche, pomegranate
bordelaise
Butternut Squash Ravioli, wild mushrooms, truffle oil, wilted brussels sprout leaves, truffle buerre
blanc, shaved parmesan
Parmesan Crusted Chicken, lemon-arugula pesto, glazed baby carrots
Hasselback Potatoes
Full Circle Bakery French Epi Bread
Mini Dessert Station
Triple Chocolate Cream Cheese Brownies
Mini Creme Brulee with Raspberries, crisp caramelized sugar & seasonal berry garnish
Blackberry Crumb Bar
Thank you to Park Avenue Catering Wedding Designer & Fundraiser Expert Sharon Misaka-Van Giesen for all your hard work on this event.