E & T at Robert H. Lee Alumni Centre

Rentals: Pedersen's Rentals

Wedding Cake: Jaconde Patisserie

Wedding Planner: Jill Bryan of Dreamgroup

Photo & Video: Ellen Ho of Hong Photography

Floral & Decor: Koncept Event

Wedding Cake: Jaconde Patisserie

Tray Passed & Stationery Hors D’oeuvres 

Risotto Balls

Fresh basil and bocconcini with roasted tomato chutney…served warm

Watermelon Bites

Sweet and salty…juicy watermelon bites topped with feta, basil and balsamic glaze served on a bamboo fork

Bruschetta

A classic…crisp garlic and olive oil toasted crostini with fresh tomato basil ‘salad’

Mini Butternut Squash Ravioli’s

With a sage cream sauce and herb garnish…served warm on a ceramic spoon

PLATED DINNER

1st Course

Artisan Breads 

House made focaccia, ciabatta, rustic baguette, sea salt whipped butter, extra virgin olive oil & balsamic

Arugula Frisee Salad

Fresh arugula and frisee lettuces, heirloom tomato medley, fresh herbs, charred lemon vinaigrette, parmesan petals, edible flowers

2nd Course

Roasted Chicken Supreme

Local, free-range chicken supreme stuffed with leeks and sage, spring risotto with toasted sage leaves, grilled asparagus and baby zucchini, lemon & sage pan jus

48 Hr. Braised Beef Short Rib

AAA boneless beef short rib, caramelized shallots, potato-celeriac puree, charred broccolini, glazed heirloom carrots, green peppercorn jus

Pesto-Spinach-Ricotta Stuffed Shell Pasta

With basil marinara sauce, grilled vegetables, fresh herbs

3rd Course

Torched Lemon Tart

Fresh lemon curd, Italian torched meringue, macerated seasonal berries, baby mint

Coffee & Tea

Freshly brewed Caffe Umbria regular and decaf coffee, hot water with Two Leaves and a Bud tea accompanied by cream, milk, raw sugar, honey, and lemon