Dinner Menu 1

Course 1: Heirloom Tomatoes

With Crenshaw Melon, Watercress, Lively Run Goat Cheese, and Pumpernickel Crouton

Course 2: Seared Sea Scallop

With Roasted Sweet Corn, Chorizo, and Nasturtium Butter

Course 3: Short Rib Summer Time

Grass Fed Local Beef with Sauteed Bok Choy, Baby Carrots, and Beef Jus Scented with Hops and Star Anise

Vegetarian Option: Sweet Potato and Rtutabaga Galette

with Sauteed Bok Choy, and Miso and Red Chili Sauce

Course 4: Dessert

Amish made pies with home made ice cream

Dinner Menu 2

Course 1: Pink Peppercorn Crusted Sea Scallop

Smoked Bacon, Local Soy Beans, and Nasturtium Butter

Course 2: Heirloom Tomato Salad

With Tuscan Melon, Spicy Greens, and Feta Cheese

Course 3: Slow Roasted Beef Strip Loin

With Celery Root and Potato Puree, Royal Trumpet Mushrooms, and “Chimmi Churri” Sauce

Course 4: Wedding Cakes / Dessert Display

Dinner Menu 3

Course 1: Baby Arugula Salad

With Roasted Baby Beets, Goat Cheese, Maple Candies Walnuts, and Lavender Champagne Vinaigrette

Artesian Breads and Flavored Butter

Course 2: Seared Beef Tenderloin

With Roasted Fingerling Potatoes, Wild Mushrooms, and Cabernet Franc Reduction

Course 3: Sauteed Sea Bass

With Olives Oil Braised Heirloom Tomatoes, Summer Beans, and Basil Emulsion

Vegetarian Option: Roasted Brandy Wine Tomato

Stuffed with Israeli Cous Cous and Zucchini Basil Mousse, with Sautéed Broccoli Rabe, and Lemon Vinaigrette

Course 4: Wedding Cake

Dinner Menu 4

Course 1: Seared Chilean Sea Bass

Sautéed Baby Bok Choy, Maine Lobster Veloute

Course 2: Heirloom Tomato Salad

With Local Peaches, Spicy Greens, and Feta Cheese

Course 3: Cabernet Franc Braised Short Rib

With Fresh Bean Ragu, Baby Carrots, and Shaved Summer Truffle Salad

Course 4: Wedding Cake

Mini Pastries