Wedding reception after a beautiful afternoon ceremony in Hartford. Walked to the reception from the church led by a bagpiper!
Hors d'oeuvre station: Huge block of cheddar cheese, Baked brie with pecans and maple syrup, Vegetables and fruit with dip.
Passed hors d'oeuvre: Spinach/Crab Phyllo, Crabcakes with remoulade, Bacon-wrapped Scallops, Lamb cubes with apple chutney
Baby spinach salad with strawberries
Entrées: Artichoke Chicken in white wine/caper sauce or Black Angus Sirloin served with scalloped potato tower and Sauté of peppers and squash
Dessert: Chocolate-dipped strawberries, Lemon cookies and the inevitable Wedding Cake [filled with chocolate mousse].
bloginfo: Ann Howard's site here. I have had several successful dinners at her Apricot's restaurant in Farmington.
bloginfo: The groom is my nephew and they were off to Ireland for their honeymoon!