Tuesday, August 7, 2012

Denise & Zach's Wedding Menu

All photos copywrite Lara Kimmerer 2009.

One of the benefits to having a wedding at Perona Farms is that the food is outrageously good, and the ingredients are as local and fresh as possible. Denise & Zach made stellar menu choices, and their guests still talk about the food, three years later. Here's their menu:

Cocktail Hour
Crepe station
Smoked salmon station
Passed appetizers included: Lobster cobbler,
Salmon mousses in miniature ice cream cones

First Course
Baby lobster tail with chivry butter

Second Course
Mixed field greens with boccaccini and tomatoes

Main Course
Duet of chateaubriand and salmon with a whole-grain mustard beurre blanc
Sugar snap peas and carrots
Smashed red-skin potatoes

A cart was wheeled table-to-table laden with cookies, pastries, and after-dinner cordials.
The wedding cake was a vanilla-buttercream-frosted yellow cake with chocolate mousse filling.

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