The following is the menu selected by the Ninle & Kurt, with the help of Carriage House Events and Catering, to be served on their wedding day.
Upon arrival, guests were served Mulled Cider, Mineral Water and Lemonade.
Following the Ceremony;
Bistro Table consisting of chilled vegetables, strawberries, seedless grapes, imported and domestic cheeses, bruchette ans toasted Croustades, artichoke and spinach dip, hummus and fanciful crackers.
Passed Butler Style hors d’ oeuvres;
Thia Chicken Satay, Cranberry and Brie Bundles, Bruschette, Grilled Ginger Lime Shrimp, Spinach and Artichoke in Wonton Wrap
Plated Dinner: “Combo Plate”
A choice of; Chilean Sea bass with a Spicy Chutney, Pepper Tournedos, or 2 Rack of Lamb served with Potatoes Au Gratin and Grilled Lemon Pinot Noir Sea Salt Asparagus
Vegan choice; Porchini Mushroom Filled Pasta Purses with a Pink Champagne Cream Sauce served with Grilled Lemon Pinot Noir Sea Salt Asparagus
Assorted Artesian Breads, and Dinner Rolls with Butter Roses
Chocolate Dipped Strawberries