Bride & Groom’s Chosen Menu
Hors d’Oeuvres
Artisan Cheeses w/Fresh Fruits & Vegetables
Shrimp Cocktail
Stuffed Oysters
Fresh Oysters on the Half Shell w/Ice Bar
Artichoke Crostini’s
First Course
Organic Baby Spinach salad with Shitake Mushrooms, Roasted Peppers, Walnut Oil and Sherry Vinaigrette topped with Shaved Parmesean.
Second Course
Pan Seared “Congress Park” Duck Breast
Over a bed of Israeli Cous Cous
Topped with Sugar Snap Peas, Baby Bok Choy and
Homemade Plum Sauce
OR
Pan Seared Sea Bass
Over a bed of Israeli Cous Cous
Topped with Sugar Snap Peas, Bok Choy and a
Coconut Milk Lemongrass Sauce
OR
Vegetable Napoleon
A Tower of Grilled Vegetables
Served on a Chevre Stuffed Portabella Mushroom
Topped with Mozzarella Cheese and
Served on a Bed of Mashed Sweet Potatoes and
Drizzled with a Balsamic Reduction
Dessert
Wedding Cake
York Pennsylvania Anstine Mints
Coffee / Tea
Photography By Gina Renzi of Renzi & Hawkins Studio
