Seated Dinner Spring-Summer Wedding 1

 

First Course

Chilled Sweet Pea Soup with mint creme fraiche served in a modern champagne flute and garnished frizzled leeks.

 

 

Second Course

Late Summer Zucchini Carpaccio served over fresh arugula, topped with fresh Parmesan cheese, edible orchids and a Meyer lemon vinaigrette.

 

 

Main Course

Lobster Stuffed Chicken Breast topped with Buerre Blanc Sauce stacked on roasted garlic potatoes and haricots verts