LYNN & ERIC
This nature-loving couple could not have felt more at home surrounded by the picturesque nature preserves of Independence Grove. As their afternoon outdoor ceremony faded into evening, guests enjoyed cocktail hour with a view of the sunset. The menu incorporated fresh, local ingredients with a playful nod to comfort foods, but with a modern, gourmet twist that perfectly encapsulated the rustic, romantic vibe.
MENU
V – Vegetarian N – Contains Nuts GF – Does Not Contain Gluten
Wild Mushroom Ragout in a Crispy Polenta Cup GF
With Comté cheese.
Seared Sea Scallops atop a Yellow Lime Tortilla Chip GF
With avocado corn relish.
Cumin Spiced Baby Lamb Chops GF
Accompanied by chimichurri sauce.
Mediterranean Summer Rolls V
With grilled eggplant, zucchini, red and yellow bell pepper, fresh basil, goat cheese and
sun-dried tomato spread wrapped in rice paper.
Fried Chicken n’ Waffles
Topped with southern coleslaw and drizzled with maple syrup.
Salata Caprese Stack V I N I GF
Slice of cherry tomato, topped with fresh mozzarella, set in a parmesan frico cup, drizzled with balsamico and basil pesto.
Miniature Burgers with Brie Cheese & Tomato Onion Jam
Served on a freshly baked miniature brioche bun.
Jumbo Shrimp Cocktail GF
(3) Fresh jumbo gulf shrimp served in a miniature martini glass with spicy cocktail sauce and lemon wedges.
Combination Plate of:
Char-grilled Medallion of Tenderloin
With port wine reduction.
Asian Style Black Cod
Marinated filet of black cod, lacquered and drizzled with a sweet mirin sauce, served resting on a bed of coconut-infused forbidden rice, and topped with tri pepper curls.
Sweet Potato Puff
Chinese Long Bean Knot
With seasonal vegetables.
Wedding Cake
Served with raspberry coulis, rosette of fresh whipped cream and a sprig of mint.
Vanilla Crème Brulee V I GF
On a miso spoon.
Miniature Root Beer Floats V I GF
Served in a clear glass mini mug with a ½ straw.
Warm, Freshly Baked Chocolate Chip Cookies V
Drizzled with hot fudge and served in a miniature ceramic skillet.
“Inside Out” White Chocolate & Dark Chocolate Ganache filled Strawberries V I GF
With a chocolate coated bottom.
Warm Miniature Deep Dish Apple Pie V
With cinnamon crumb topping and caramel drizzle served in a white sake cup with a
demitasse spoon.
S’mores in a Mason Jar
Layers of graham cracker, Hershey’s® chocolate bar, and toasted marshmallow.
Miniature Limoncello Cupcake Push-Pops V
Layers of yellow cake crumbs and zesty orange frosting, garnished with candied lemon zest.
Tinga de Pollo Taco GF
Shredded chicken, tomato and garlic.
Tilapia Taco GF
Sauteed tilapia sprinkled with cumin and lime.
Grilled Corn, Roasted Poblano Pepper & Black Bean Taco V I GF
Drizzled with creamy poblano sauce.
Toppings
Lettuce, guacamole, queso freso, pico de gallo, crema, fresh lime wedges and chile de arbol and tomatillo salsas.
Homemade Tortilla Chips GF
With lime juice and sea salt, accompanied by house made salsa verde and chile de arbol salsa.
