Menu for the wedding reception

PASSED HORS D’OEUVRES
Stuffed Grape Leaves
served warm and poached in lemon juice
filled with rice, lemon zest, mint, chopped apricots, and pine nuts
plattered on carrot curls

Endive Spears
with lima bean hummus

Goat Cheese Croustade
on walnut baguettes with fig tapenade

Coconut Crusted Chicken Morsels on Bamboo Forks
offered with plum mango chutney

SALAD COURSE
Fatoush Salad on Romaine Hearts
a middle eastern specialty
cut romaine strips, diced cucumber and tomatoes,
scallions, mint, parsley, and simac
tossed with toasted pita cubes, Israeli feta, and a lemon mint vinaigrette

AT EACH GUEST TABLE
A Basket of Distinctive Breads
moroccan olive bread, potato rosemary,
cracker bread, and lavosh with za’tar

MAIN ENTRÉE
Filet of Salmon Wrapped in Bok Choy
poached in a miso-ginger marinade
offered with a mango papaya salsa in a radicchio cup

Basmati Rice and Rose Lentil Pilaf
tossed with scallions, toasted pine nuts, chopped apricots,
minced red peppers, and parsley

Chef’s Choice of Market Vegetables
braised in sesame oil and shallots

VEGETARIAN ENTRÉE OPTION
Grilled Vegetable Polenta Tower
layered with veggies, caramelized onions, and fontina cheese,
topped with a Portobello mushroom and carrot ribbons
offered with a sweet pea coulis and roasted red pepper coulis

All entrees decorated with herb salad and a “surprise” garnish