Dickstein Wedding

Butlered Hors-d'oeuvre

Tuna Tartare with Truffle Oil and Capers
(served in chilled martini glasses)
Blini with Creme Fraiche and Paddlefish Caviar
Sweet Potato Crepe Stuffed with Duck Salad
Prosciutto de Parma Wrapped Fresh Figs
Beggars Purses

First Course

Baked Oysters, Gruyere, Tomatoes and Fresh Herbs

Salad Course

Baby Field Greens, Fried Goat Cheese and Grilled Pear

Entree

Rosemary Dijon-Painted Rack of Lamb
Gratin Dauphinoise
Roasted Local Asparagus
Carrot and Parsnip Puree

Dessert

Wedding Cake
Chocolate Cake, Raspberry Mousse, Fresh Whipped Cream
Seasonal Berries

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