Chapel Hill Tomme, Purple Haze Cheddar with Cabernet, Firefly Bleu
roasted tomato and shallot relish, marcona rosemary almonds
sliced French bread and housemade lavosh with grape garnish
Butternut Squash Shooters with Tiny Croutons
Butlered Hors D’Oeuvres
Spinach Pakora (fritters) with Mint Chutney
made with chick pea flour
Berber Pizza
onions, sautéed with ground
toasted cumin and coriander, red chile, paprika, salt and pepper
chopped parsley and cilantro
Cherry Glen Ricotta Crostini with Fig Jam
Tomato Tart Tartin
Curry Spiced Tofu
Mango, pickle
Dinner Buffet
Quinoa Black Bean Salad
red and green peppers, lime, jalapenos and cilantro
Warm Spinach Stuffed Portobello Mushroom
garlic, spring onions and black olives
soy cheese and Parmesan cheese on the side
Ratatouille over Mashed Cauliflower
Warm Butternut Squash Tart
crème fraiche
Chopped Vegetable Salad
romaine, radishes, feta, cucumbers, grape tomatoes, scallions, hearts of
palm, and chick peas with French vinaigrette
Naan
Dessert
Traditional Wedding Cake
consultation with pastry chef to create customized icing, cake, filling and design
Strawberries and Blueberries
Coffee & Tea
half and half, 2% milk, sugar, Sweet and Low, Splenda and lemon wedges
