ITALIAN VINEYARD THEMED WEDDING

ARTISANAL CHEESES

UBRIACO WITH LAMBRUSCO JAM
PECORINO TOSCANO WITH LOCAL HONEY
GORGONZOLA DOLCE AND TOASTED WALNUTS
FONTINA VAL D’AOSTA

GARNISHED WITH RED AND WHITE GRAPES AND SEASONALLY APROPRIATE FRUIT
SLICED FRENCH BAGUETTE, LAVASH, AND TABLE WATER CRACKERS

PANINI STATION

DELICIOUS ASSORTMENT OF MINI PANINIS COOKED ON SITE ON OUR PANINI PRESS
PIMENTO CHEESE - PROSCUITTO, MOZZARELLA FRESCA AND SUNDRIED TOMATO PESTO – FIG JAM WITH PARRANO CHEESE

ANTIPASTI DISPLAY

FULL DISPLAY TABLE OF MIXED OLIVES WITH LEMON AND HERBS, PICKLED GARLIC, OVEN ROASTED TOMATOES, GRILLED MARINATED ZUCCHINI, EGGPLANT CAPONATA, SLICED SOPPRESATA SALAMI, SLICED GENOVESE SALAMI, AGED ITALIAN PROVOLONE, MOZZARELLA FRESCA

STATION 1

THREE HERB GRILLED PORK TENDERLOIN WITH A FIG SAUCE SERVED WITH PRICE

GOURMET PASTA WITH FOUR CHEESES

CHARCOAL GRILLED ASPARAGUS TOSSED IN OLIVE OIL

STATION 2

VINTNER’S SALAD WITH GRAPES, SALAMI, UBRIACO CHEESE, AND TOASTED WALNUTS

ROSEMARY SKEWERED CHARCOAL GRILLED SHRIMP OVER TUSCAN WHITE BEANS

SLICED AND GRILLED PORTOBELLO MUSHROOMS WITH GRILLED SWEET PEPPERS AND ONIONS. MARINATED IN BALSAMIC VINEGAR, OLIVE OIL, FRESH HERBS, AND LEMON

TAPAS AND PAELLA COOKED TABLESIDE AT THE FARM

ASSORTED TAPAS

MANCHEGO CHEESE, JAMON SERRANO, AND SPANISH CHORIZO SERVED WITH CRUSTY BAGUETTES

MARINATED AND ROASTED RED AND YELLOW BELL PEPPERS WITH MELTED FRESH SPANISH GOAT CHEESE

SPICY LAMB MEATBALLS IN TOMATO SAUCE

SPANISH POTATO AND ONION OMELET

SOUP

GAZPACHO

PAELLA

CHICKEN AND SEAFOOD PAELLA WITH SPANISH CHORIZO
COOKED TABLESIDE ON AN OUTDOOR PAELLA PAN

DESSERT

FRESH ORANGES WITH SPICED RED WINE SYRUP

MAHON CHEESE ICE CREAM

CASUAL COCKTAIL PARTY

FIG AND WALNUT TAPENADE CROSTINI WITH FRESH GOAT CHEESE

SHRIMP TIKKA KABOBS WITH MANGO CHUTNEY

GRILLED CHICKEN SKEWERS WITH ORANGE/TAMARIND GLAZE

SMOKED TROUT MOUSSE IN SAVORY CONES

MINI JUMBO LUMP CRAB CAKES WITH SPICED REMOULADE

SEARED BEEF CARPACCIO WITH OLIVE/ORANGE SALAD AND SHAVED PARMIGIANO REGGIANO CHEESE ON TOASTED CROUTON

TWICE BAKED TRUFFLED BABY NEW POTATOES

MINI MEYER LEMON TARTS

PEPPERMINT BARK CHEESECAKE BITES

THRILL OF THE GRILL

HORS D’OEUVRES

GRILLED PROSCUITTO WRAPPED FRESH FIGS WITH GORGONZOLA DOLCE

WATERMELON AND TOMATO GAZPACHO WITH FRESH DILL SERVED IN ESPRESSO CUPS

THAI SPICED GRILLED SHRIMP SKEWERS WITH GINGER, CILANTRO, GARLIC AND JALAPENOS

SALAD

PANZANELLA SALAD MADE WITH HEIRLOOM TOMATOES, TORN RUSTIC BREAD AND
FRESH MOZZARELLA TOSSED WITH BALSAMIC VINAIGRETTE

ENTREES

GRILLED TUSCAN CHICKEN WITH LEMON, ROSEMARY, AND GARLIC OVER ORZO PASTA

APRICOT GLAZED AND CHARCOAL GRILLED PORK TENDERLOIN WITH
AN ORANGE JALAPENO MOJO SAUCE ON ARROZ VERDE

SIDES

GRILLED SUMMER VEGETABLES WITH LEMON MUSTARD VINAIGRETTE

GRILLED CORN ON THE COB WITH CHIPOTLE AIOLI AND COJITA CHEESE

SWEETS

GRILLED BANANAS WITH RUM ICE CREAM AND MEXICAN HOT CHOCOLATE

GRILLED POUND CAKE WITH PINEAPPLE SALSA
AND TEQUILA WHIPPPED CREAM

SCOTTISH GROOM WEDS NORTH CAROLINA BRIDE AT THE CASTLE

A MENU TO CELEBRATE THE OCCASION, THE REGION, AND THE SEASON

PASSED HORS D’OEUVRES

CAPPUCCINO OF ROASTED LOCAL BUTTERNUT SQUASH SOUP
served in an espresso cup with truffle infused cream

GRIDDLED CHESAPEAKE JUMBO LUMP CRAB CAKES
with paprika spiced lemon aioli

NC SHRIMP REMOULADE
on molasses buttered toasts

PIMENTO CHEESE PANINI
prepared at the station on a panini press with house signature pimento cheese spread

STATION 1

SUNBURST FARMS SMOKED TROUT MOUSSE AND WHOLE SCOTTISH SALMON
served with appropriate condiments

SEARED BALDWIN FARMS GRASS-FED BEEF CARPACCIO
with micro arugula, shaved Parmigiano-Reggiano

GRILLED ASPARAGUS AND JULIENNE OF FALL MUSHROOMS

STATION 2

GRILLED MANCHESTER FARMS QUAIL
lacquered with honey, apricot and moravian spice

HOUSE-SMOKED AND “PULLED” PINE RIDGE FARMS PORK
on soft slider style rolls with cole slaw and NC style barbecue sauce

GRILLED BABY LAMB CHOPS
with fresh mint pesto

GRILLED PROSCIUTTO WRAPPED FIGS
stuffed with gorgonzola dolce

ELEGANT DINNER PARTY

ON ARRIVAL

ON THE BAR - WARM ROSEMARY SCENTED MARCONA ALMONDS / SPICED OLIVES
PASSED – SAVORY CONES OF LOCAL SMOKED TROUT MOUSSE

FIRST COURSE

TANGLEWOOD FARMS “POULET ROUGE” LIVER PATE
AND
MEADOW CREEK DAIRY “GRAYSON” CHEESE WITH TULIP POPLAR HONEY
WITH
GRILLED PEASANT BREAD

SECOND COURSE

GRILLED PROSCUITTO WRAPPED NC ROCKFISH FILET
ON ROASTED FENNEL GRATIN

THIRD COURSE

LAMB SHANK BRAISED IN CABERNET
WITH BLACK OLIVES, TOMATOES, AND ROSEMARY
OVER CREAMY DANIEL BOONE PARMESAN “GRITS”

FOURTH COURSE

FLORENTINE CUP WITH VANILLA SCENTED BERRIES AND CRÈME ANGLAIS