Starting off with our stationary hors d’oeuvres table filled with brie in puff pastry with raspberry preserves, melon wrapped in prosciutto, seared tuna on toasted points topped with wasabi cream and our homemade deviled eggs.

Dinner was served and guests could select from an assortment of delicious entrees and sides on the buffet including out chicken piccatta with rosemary potatoes, sautéed vegetables in olive oil and garlic, hearth baked Italian rolls with butter pats, grilled salmon with our homemade cucumber dill sauce, or our short rigatoni caprese with roasted eggplant and mozzarella! Then finished off the evening with some delicious buttercream wedding cake!