Fresh mozzarella balls, cherry tomatoes, and basil leaves skewered and drizzled with balsamic glaze.
Toasted baguette slices topped with diced tomatoes, garlic, basil, and a sprinkle of olive oil.
Mushroom caps filled with a savory mixture of breadcrumbs, herbs, and vegan cheese alternative.
A medley of fresh salad greens, cherry tomatoes, cucumbers, and a light vinaigrette dressing.
Roasted beets, arugula, crumbled goat cheese, candied walnuts, and a tangy citrus dressing.
Quinoa Salad with Roasted Vegetables and Lemon-Herb Dressing
Tender roasted chicken with a blend of aromatic herbs, served with roasted potatoes and seasonal vegetables.
Succulent pulled pork slow-cooked in a smoky barbecue sauce, served with coleslaw and cornbread.
Skewers loaded with marinated and grilled seasonal vegetables, served with a side of quinoa or wild rice.
Creamy mashed potatoes infused with roasted garlic and fresh herbs.
A colorful medley of roasted carrots, parsnips, and sweet potatoes, seasoned with herbs and olive oil.
Fresh green beans sautéed in butter, garlic, and a hint of lemon zest.
Assorted bite-sized fruit pies, such as apple, cherry, and peach, made with vegan pastry and served with a vegan whipped cream alternative.
A simple, naked or semi-naked cake with layers of moist vanilla sponge, adorned with fresh berries and flowers.
A fun and interactive dessert station with all the essentials for building classic s’mores, including graham crackers, chocolate bars, and toasted marshmallows.
Two special cocktails, one for the bride and one for the groom, that reflect their unique tastes and personalities.
A selection of flavored lemonades, such as classic lemon, raspberry, and lavender, along with a variety of garnishes like fresh mint and sliced citrus fruits.
A selection of regional craft beers and wines that pair well with the rustic menu.
