FALL MENU FOR INA AND FRED

A vegetarian menu served at home. The house was decorated in
burnt orange, ivory, and burgundy, with colored linens draped to the floor
on all guest and buffet tables. Dried fall foliage, votive candles and lanterns
completed the autumnal décor.

Passed hors d’oeuvres
Served after the ceremony in the backyard

TINY PUMPKIN RAVIOLI
with cranberry chutney
served on a little wooden fork

CURRIED POTATO LATKES
with cucumber yogurt raita

Station
Set up in the kitchen nook

MEDITERRANEAN DISPLAY
roasted zuchini, red and gold bell peppers, carrots, and green beans with
hummus, baba ghanoush, feta cheese, olives and pita chips

Buffet
In the dining room, with ivory linen and burgundy overlays

ROASTED VEGETABLE STRUDEL
winter squashes, beets, and goat cheese wrapped in puff pastry,
served with red bell pepper sauce

ITALIAN WHITE BEAN SALAD
with roasted tomatoes, Kalamata olives, pine nuts,
capers and fresh chopped parsley

WILD MUSHROOM RISOTTO
with parmesan cheese and sugar snap peas

SALAD OF WATERCRESS,
PEA SPROUTS, AND BUTTER LETTUCE
with marinated mozzarella, mint, and golden raisins

BRUSSELS SPROUTS
roasted in brown butter
served with coarse grained mustard

GOLDEN AND GREEN BABY SQUASHES
with chervil

BAGUETTES AND CHALLAH
served with sweet butter

Dessert
Displayed in the living room on a table draped with
 burgundy linen and decorated with fresh flowers and ivy

WEDDING CAKE
from Masse’s Bakery

SEASONAL FRESH FRUIT DISPLAY
Served in the dining area after dinner

CANDIED ORANGE PEEL

TINY COOKIES

COFFEE AND TEA
Blue Bottle Organic and water processed Italian decaffeinated coffee,
Tea from the Republic of Tea