Erin & Jon
Passed Hors D’oeuvres
Watermelon, Feta & Basil Skewers
Balsamic Glaze
Caramelized Onion & Blue Cheese Tart
Miniature Crabcakes
Lemon aioli
Crisp Short Rib Spring Roll
figs, papaya-port syrup
Salad Course
Butter Lettuce Salad
Confetti of golden & red beets, warm goat cheese & hazelnut Dressing
Amuse Bouche
Summer Corn Raviolis
Blistered sweet 100 tomatoes, olive oil, mint & garlic
ENTRéE Course
Roasted Bistro Filet
Bacon-chili marmalade, wild mushrooms, red wine jus
Baby Green Beans, Figs & Herbs
Verjus dressing
Au Gratin Potatoes
French Epi Bread
Thank you to Park Avenue Catering Wedding Specialist Anthony Levy for all your hard work on this event.