Bistro Blog

Catsmo Smoked Salmon Canapes
Chef Richard Erickson, Blue Mountain Bistro-to-Go

This is a classic finger food, but we have punched the flavors up a bit and serve it on sensational white wine shallot biscuits. Any nice cracker or pumpernickle bread, even cucumber slices would work equally well. Combine 4 oz. smoked salmon with 1 pound of softened cream cheese, 2 or three scallions and a generous bunch of dill, tarragon, chives or a combination of all. We mix it coarsely in the Cuisinart scraping down the sides. Spoon the mix onto a cracker and garnish with small slices of smoked salmon for a nice presentation. If you can purchase locally smoked salmon, it's even more delicious! Mixing some salmon in with the cream cheese rather than just garnishing the top makes a real difference and the result is a scrumptious little appetizer. Enjoy!

Tapenade and Goat Cheese Bruschetta
Chef Richard Erickson, Blue Mountain Bistro-to-Go

"Bruschetta" (oil rubbed and toasted baguettes) make great finger foods as an appetizer for a cocktail party or a cocktail hour at a larger celebration. There are many different toppings that one could use to make this perfect bite size appetizer, and the combination of olive tapenade and goat cheese is always a winner!

Basically, they are very easy to make. Start with several large baguettes and slice the bread on a bit of an angle to make elongated ovals. Brush with olive oil, place on a cookie sheet and lightly toast in the oven until they begin to show a bit of color.

Buy your favorite goat cheese, local is always best if you can find it and let it sit out of the refrigerator for 1/2 hour or so to make sure it's easily spreadable. We use a teaspoon to scoop out a small amount of goat cheese over about 1/3 of the bruschetta. Then layer a similar amount of tapenade onto the middle third of the bread, making sure to leave the other end free (it makes it easier to pick up neatly). We slice small slivers of cherry or grape tomatoes to use as a garnish on top of the seam where the goat cheese and tapenade meet. Voila! Arrange on a platter and you're set to go.

(Don't make these up more than one hour in advance of serving, the bread will become soggy.)

Tapenade Recipe

Coarsely chop everything and then put in the food processor. Care must be taken not to over process into mush. Add extra virgin olive oil while pulsing the olive mix.  The final product should be well mixed but not pureed.

Mushroom Parmesan Risotto Cakes
Chef Richard Erickson, Blue Mountain Bistro-to-Go

This is another fabulous finger food that can be prepared in advance and easily reheated at the last minute for a passed appetizer. We also make a larger sized version of the same cakes and use it as the base for a vegetarian entree, served with assorted vegetables.

The inspiration for this recipe are the savory rice balls of Sicily known as arancine, or “little oranges”, due to their shape and orange hued crust. Traditionally they are filled with meat or cheese and eaten as snacks in bars and cafes all over Sicily. Any type of risotto can be used and it is a great way to use leftover risotto one may have from a dinner party or whatever. 

4 cups mushroom, chicken or vegetable stock
3 cups mushrooms, finely chopped
1/2 cup finely diced onion
2 T butter
1 T olive oil
1/2 cup white wine
1 cup arborio rice
Salt & pepper to taste
1 egg
1/2 cup grated parmigiano
1 cup bread crumbs or panko
Vegetable or light olive oil for frying

2.  Now add the rice to the mushroom onion mix, season with salt and pepper and stir to coat the rice completely. Begin ladling in the warm stock 1/2 cup at a time stirring and making sure the liquid has been absorbed before adding more. Rice varies so you may need more or less liquid. Unlike a traditional risotto, cook until the rice is soft and creamy all the way through, about 25-30 minutes.

3. Turn the mixture out into a bowl adding the grated cheese. When cool enough to handle, add the egg, mix well and do a test. Form a small ball of rice into a patty, press into the bread crumbs and gently saute in a small pan with a bit of oil. If you are pleased with the result, (texture, flavor etc) continue making balls. If not add more salt or cheese before making the entire batch.

 4. Once all of the mini cakes have been made and pressed into the bread crumbs they can be refrigerated or even frozen until ready to cook. Fry the cakes in a small amount of oil (a non-stick pan is best for this), blot on a paper towel and serve on a platter. The risotto cakes can also be fried off ahead of time and rewarmed in the oven. We like to garnish them with a bit of shaved Parmesan.

Blinis with Smoked Trout, Creme Fraiche, and Wasabi Caviar
Chef Richard Erickson, Blue Mountain Bistro-to-Go

We are thrilled to announce that Hudson Valley Magazine has released the winners of this year's reader's poll and Blue Mountain Bistro-to-Go was voted Best Caterer in the Hudson Valley! We are honored! We so appreciate all of your support. With this in mind, we'd like to share this effusive thank you letter we received from a bride and groom whose wedding we catered in June.

"It took me one week since my wedding on June 23rd to my darling Christine to write this review of The Blue Mountain Bistro. The main reason for the delay is that I have just finished speaking to the last guest regarding the incredible food and first-class service provided by Mary Anne and Richard.   As I now have the time to comment on my experience with Mary Anne and Richard, any person who seriously wishes to overwhelm their event guests with incredible food and service is best advised to read on.

After Christine and I sent our wedding invitations I found myself feeling such gratitude for each guest who responded to our invitation with a “will attend.” I felt obligated to each of our guests to demonstrate my gratitude for their acceptance of the invitation to attend our wedding, Many of our guests would be traveling a long distance to attend. We just had to insure a perfect, killer wedding.

Incredibly, we selected The Blue Mountain Bistro even though it was the first catering entity which appeared after Googling caterers for the Kingston, New York area. We then contacted Mary Anne and spoke with her in detail regarding our wedding. She was incredibly professional and totally knowledgeable answering our questions regarding how to pull off a successful summer mountain tent wedding at our home in Haines Falls, New York.

The day of our wedding finally arrived and Mary Anne and Richard took over. Our tables set-up was beautiful. After Christine and I said our “I do’s”, the wedding reception began. The food at the cocktail hour was professionally delivered and FABULOUS. My favorite was the mini lobster sandwiches. Importantly, The Blue Mountain Bistro bartenders served our guests at a perfect pace, ensuring that none of our guests had to wait for a drink.

The dinner presentation was awesome. I observed highly skilled food servers delivering incredible tenderloin, pork and chicken specialty dinners to our guests. The dinner was fabulous with our guests cleaning their plates as if they had just escaped being trapped in a plane on an airport runway for 10 hours.

In sum, we could not have received a better affair if we rented the most gorgeous room at The Waldorf Astoria. Mary Anne and Richard delivered a wedding for the ages and WE were the lucky recipients of their “combined genius”. These are the only words that can truly describe their mastery of the art of catering and food and beverage service.

If anyone truly wants to honor and impress their guests, Mary Anne and Richard are the key and the ‘only way” to go.  A wedding is a perfect fit for the axiom “You don’t get a second chance to make a first impression” Importantly, I am a Consumer Protection attorney and I know good, honest business owners better than most. Richard and Mary Anne are throw-backs from the last century when the customer was king and businesses well understood that word of mouth was the best advertisement for their products and skills.

The Blue Mountain Bistro will now cater any affair which Christine and I may have in the future. I simply cannot believe that such a fabulous catering entity is located so close to our beautiful rural mountain home.

Book these two fabulous professionals, Mary Anne and Richard, before the day comes when they will be as available as a taxicab in Manhattan during a 5:00PM Friday July  monsoon rain storm. Christine and I thank each of you from the bottom of our hearts---you gave us a wedding for the ages!"

    

When you're planning a wedding one of the most important things (among all of the important things) to consider is the location. Location, location, location!!! And then of course, the time of year - we all know we have no control over the weather, no matter what time of year it is! I hadn't had the pleasure of visiting the incredibly beautiful rural destination The Inn at West Settlement until a delightful couple came our way, having chosen this spot for their June wedding. We first met there on a very cold autumn day last year to "scope it out" when the barn was still under construction. It was good enough, however, for me to get a good sense of how things would proceed on the day of the wedding. We met a second time in the spring and WOW what a difference a few months can make! The barn had a beautiful new hardwood floor, the indoor bar was finished, the big barn door opening looking out over the pond completed, and the gardens looked beautiful.

The owner of The Inn at West Settlement, Andy McArdle, has done a fabulous job of renovating the house and barn to be able to host any type of event. And on this particular day in June, with the late afternoon sun pouring through the trees, we all felt like we were somewhere in the south of France, not the Catskills! One of the guests later told our hostess that she felt like she was in a Renoir painting! All of the elements came together to provide the absolute perfect setting for a perfect wedding celebration. The bride and groom chose to be married on the front yard of the house looking out over the pond and valley beyond. The backyard of the house provided a lovely spot for the cocktail hour, with the bar set up under several trees and a lavish table of appetizers on the stone patio.

After the cocktail hour the guests were invited to come take their seats in the barn for the salad course, a champagne toast, speeches and toasts from important friends and family. The dinner followed, then dancing, dancing, then cupcakes, more dancing.........then the poignant feeling when the night is slipping away. Slow time down so we can enjoy one more dance! Hugs, good-byes, thank yous.

We're sure the party carried on after we left, but we had a really warm feeling about this beautiful wedding day. Enjoy the menu of what they feasted on, and pictures from the event:

Passed Appetizers
Mushroom Parmesan Risotto Cakes
Moroccan Merquez Lamb Meatballs, minted yogurt garnish
Caribbean coconut shrimp
Manchego cheese biscuits with Prosciutto and Quince
Moroccan Chicken in Phyllo Cups
 
Stationery Appetizer Table
Artisinal Cheese Presentation with fresh fruit and nuts
Vegetable Garden Crudite
Bruschetta Station, included eggplant caponata, olive tapenade, whipped goat cheese, artichoke Parmesan spread, toasted bruschetta and assorted crackers

Served Bistro Salad with nasturtiums
Champagne toast

Plated Dinner
Chicken Citron with Roasted Fingerling Potatoes, chef’s vegetable medley
Tuscan Braised Beef with Creamy Three Cheese Polenta, broccoli rabe
Vegetable Wellington, vegetarian option
Rosemary, sourdough, seven grain rolls
 
Dessert
Cupcakes: Filled Lemon Curd, Hostess, Dulce de Leche filled, Chocolate Decadence, and Red Velvet
Chocolate Covered Strawberries
Strongtree Dark Espresso Blend Coffee

Day in the Life of an Artistic Event Planner / Caterer in the Beautiful Hudson Valley

We are in the height of our season now at Blue Mountain Bistro Catering as June is quickly coming to a close. The days begin whizzing by as we approach very significant Hudson Valley weddings and parties that have been in the planning stages for sometimes a year or more. Last Saturday as I awoke, my mind already buzzing with the packing list for the wedding that day, I thought - this would make a good blog! Everyone knows what it's like to attend a wedding, but how many people know what happens behind the scenes to make it all happen? Planning and catering for weddings, parties, affairs and events has become a major part of my life. As a Woodstock, New York based fine artist, I know how to approach planning a party and creating and presenting fabulous food a bit differently than your typical event catering service!

Don’t Rain on MY Party

The first thing we always pray for is a great weather day! This can make all the difference! Last week was one of the hottest so far this summer with temps close to 100 degrees and high humidity. It poured rain on Friday, but they promised us a beautiful day on Saturday and so it was! I was thrilled to think we wouldn't be drenched from just loading everything into our vans, to arrive at the site looking a little less than fresh!



This special wedding celebration took place at the groom's country home from his childhood. He was one of six kids - how special for their family to be reunited for his marriage at the place they've loved for decades. As is usually the case for upstate New York summer weddings, they had a large tent erected in the front yard (lucky to have had a perfect flat space for this!) - with a sweet spot next to it where we put up our "cook tent". We always get a few solid sides which create a visual barrier with the main tent - and this is our staging area. This location was a stunning summer kitchen with a carpet of vinca going off in all directions and surrounded by a stately grove of trees. What could be more beautiful?

We generally have four tables for our work surfaces, a propane grill, our own propane stove, and a proofing cabinet to help keep the food warm. The usual protocol is that one of our kitchen staff comes to the site along with the wait staff three hours in advance of the start time to get the "kitchen" set up and begin prepping the appetizers. The chefs usually arrive an hour or so ahead with as much of the hot food ready to go in cambros (hot boxes) and the rest to finish on the grill and our camp stoves.

To backtrack just a bit, many hours before we leave my assistant and I have already packed our vehicles with everything that will be needed for the event: all the platters, baskets, bowls, chafers, serving utensils, tablecloths, extra lighting, cords - in short - whatever we haven't gotten from the rental company. Often, our vehicles are chock full of stuff ready to be quickly unloaded and sorted upon arrival at the event or wedding catering site.

We are blessed to have developed an amazing staff of waiters, bartenders, and bus people over the years, who now know how to whip into action the minute we hit the ground at an event location. Before we leave, we have a meeting where I outline all the details of the party (the menu, timing, special needs and requests) so that there is no question what will happen in every precious second leading up to the beginning of the event.

Setting the Tables for our Delicious Food

Our first task is usually to set up the tables, chairs, and bar inside the tent. Most people are economizing these days so we often use the same chairs for the ceremony and the dinner - so part of the staff will set up the chairs in the designated location of the wedding itself. After the couple has tied the knot, we whisk the chairs into their proper places at each place setting.

Next comes the place settings and decorating the tables. Many bridal couples and their families have fun with this aspect - creating favors, special flower arrangements and place cards - last summer one couple had an artistic friend who created magical dioramas inside glass bowls depicting couples and people in all sorts of fantastic environments.



Once the setting for the celebration is fully set up, we turn our attention to the kitchen and do whatever is needed to finish the appetizer preparations. In this case, all of the appetizers were passed by the wait staff, but sometimes they also request an appetizer table. We have created all sorts of great spreads for these - coming in my next blog post, pictures from the previous week's appetizer table!

As the moments draw nearer to the ceremony, we look around for anything else that we may have overlooked - check all the place settings to make sure everything is perfect, and wait along with the seated guests for the bride to commence her walk down the aisle. It's so heartwarming, after months of conversations with the bride and groom - to finally be witnessing this precious moment of love and commitment. This is truly what all the fuss is about! LOVE!

All You Need Is Love – and a GREAT Wedding Celebration!!

We savor this moment and then the explosion of applause! And now it's showtime!!! Out come the platters being passed by our marvelous staff - people having cocktails - enjoying the love in the room - the happiness of the families - our delicious food! This joyous schmoozfest usually lasts 1 - 1 1/2 hours and then we invite the guests to sit down and enjoy a plated salad, a champagne toast, and speeches by friends and family. We clear the salad plates and the guests are then invited table by table up to the buffet, or they are served a plated meal - the choice of the hosts. This is when I seem to have lost the ability to continue taking photographs! Once dinner service begins, I'm too busy checking on details to continue my documenting the event. I often pull it back together to get some good shots of the cake - so important!

People usually like to dance for an hour or so before they have dessert, so this gives us a chance to get things cleaned up and organized for dessert and coffee service. Over the years, I've come to feel a dessert table and self serve coffee are the most practical. Often, folks are up dancing and may or may not want dessert - if they do - it's there and they can help themselves. This also could be more of a "country thing"! Folks seek us out here in the Hudson Valley for less formal events - held outdoors, not in a fine hotel with white glove service. I'm always amazed at how many people request our services that live far away - sometimes even the West Coast! The Hudson Valley has become a real destination for exactly this type of "country" wedding - which mixes great and healthy food, glamor, natural beauty, and a more casual feeling than you would get in other places.

We love being an integral part of the Hudson Valley wedding scene. Stay tuned for more posts on our 2012 catering season which is in full swing!

Appetizers pictured in this blog are (from the top): Lobster Rolls, Mini-lump Crab Cakes, and Truffled Mac n' Cheese Pops.

Next

Crudite Centerpiece for Splashy Appetizer Table

Everyone agrees that fresh veggies and dip are a delicious and important part of a good appetizer table, but sadly the most common thing most people do is just cut up a bunch of vegetables and put them on a plate with a bowl of dip. If you really want to wow your guests and have some fun in the process, consider making one of these splashy crudite centerpieces! You can save the money on a flower display as well - there's nothing more beautiful and colorful than "food as art"!

Last Saturday I volunteered to make just such a healthy food arrangement for The Woodstock Artists Association and Museum, as they were having a fundraising event and had asked various local businesses to donate food. I woke up inspired and thought I would go online to find some new ideas. Sadly, there was very little of interest - thus the birth of this blog post!! The world needs to know how to make one of these crudité creations - so I got out my camera and took pictures of each step along the way. There's nothing complicated about it, but it will take a few hours. I'm lucky to have our wonderful kitchen staff available to cut up all the veggies for me - but from there - all I did was have a good time!

Crudités & the Perfect Platter

I started by looking for the right platter - very important. You'll need to find one with some depth to it - I've also used deep planters or planter baskets for the base. Last summer I made small centerpieces for individual tables using clay pots. (see blog post http://www.bluemountainbistro.com/_blog/Bistro_Blog/calendar/2011/6/). It's important that the main ingredient, wheat grass, sets down into something so it can be stabilized and the roots covered. (I've also considered that a flat platter could be used and the base of the root portion of the grass could be wrapped with an attractive wide ribbon and then pinned together as another option.)

Healthy Appetizer Ideas for your Wild Culinary Imagination

The next very important ingredient is a flat of wheat grass. We purchase ours from our vegetable purveyor, but you could inquire at your local grocery store to see if they would special order some for you. I put a piece of cardboard in the bottom of the platter to raise the level 1/2" or so and then set the grass in.

Next I took a large savoy cabbage and cut off the largest of the bottom leaves. Savoy cabbage leaves are stunningly beautiful - and set them on the four corners of the platter. I scored the center of each leaf and trimmed a tiny bit so they would lie flat to the grass.

Then I cut the top of the cabbage off and slowly hollowed out the center, being careful not to get too close to the edge, to make a "bowl" for the dip. I placed this in the center as this display would be seen from all sides. (If it were going against a wall, I might have chosen to place the "bowl" in the front center and build the vegetables all around it.)

Next I took the lightly steamed broccoli stems and placed them around the base of the grass - to fill in the gap between the grass and the platter. Then the lightly steamed white and yellow cauliflower were placed on top of the broccoli. (Steaming these veggies brings out their flavor - no one wants to eat raw broccoli or cauliflower!) You really can have fun with this and use any kind of veggies for the base, but I love these textures together and think they make a great anchor for the spears which will come next.

Skewer Those Multicolor Veggies

I have a good selection of different sized wooden skewers that we use for various appetizers. These can be purchased online at a great store called www.pickonus.com. I like to have a selection of lengths to work with, as the grass is fairly tall when it's fresh (about 4") - and when you stick the skewer into the grass the veggies should sit near the top of the grass. I start by separating the colors and putting all of one color in first, in this case the yellow and then the orange carrots. I put them on the longest skewers I had. I liked the way that looked so I added the celery at the same height. I decided to put the jicama on shorter skewers so they would be lower into the grass. We cut the cucumbers as rounds and scored the sides so they were really festive - they looked like cucumber lollipops! Grape tomatoes went on shorter picks as well as the very colorful red, yellow, and green peppers.

You really can use your imagination and use any combination of vegetables. The most important thing is to pay attention to color masses - I've gone for an overall confetti effect in this case, but you could also make a striking ensemble with bands of color - keeping all of one veggie together in a group. Whatever your choice, it's a fun way to play with food and wow your guests at the same time.

We make a delicious blue cheese dip to accompany most crudite displays, but any fresh herb-infused yogurt based dip or an aioli would be equally delicious. If you're looking for a vegan option you could also use hummus or baba ganoush. Since I was bringing this to a party, I brought a container of the dip and placed it into the cabbage bowl once I had set it up on the appetizer table. Have fun and enjoy!

 
I've had this blog in mind for months, and today seems like the perfect time to share it. So sorry for North Carolina, but so happy that our President Barack Obama has come out in favor of same sex marriage. Here in New York State we were all ecstatic last summer when the legislature passed the Marriage Equality Act. In this day and age, people of all inclinations should be able to legally share their lives with one another! This has really changed the face of the wedding industry, as the old traditions make way for new forms of expression. The possibilities are endless! How fabulous to see two male figures on the top of a wedding cake! (or two women, as the case may be). All notions of "what's appropriate", in terms of dress and fashion, the type of party to have, how to decorate, invitations, music - it's all up for grabs!

We were honored to cater a fabulous wedding celebration last September here in Woodstock and here are the menu highlights from this festive occasion:

Passed Appetizers
Bacon Wrapped Dates
Mushroom Parmesan Risotto Cakes
Truffle Mousse on Red Wine Biscuits
Citrus Poached Shrimp, Bloody Mary Cocktail Sauce

Autumn Harvest Bisque, served

Buffet Dinner
Poulet Roti Grandmere, roast chicken with mushrooms, bacon and pearl onions
Whole Roasted Shell Steak
Butternut Squash - Sage Bread Pudding
RSK Farm local mashed potatoes
Vegetable Wellington
Chef’s Seasonal Vegetable Medley
Bread and Butter

Dessert
Cutting Cake as the Wedding Cake
Assorted Homemade Cupcakes
Catskill Mountain organic coffee service

In the following slide show you'll get a sneak peak of the chef's putting the final touches on the dinner buffet before the guests were served. One of the greatest challenges we faced with this dinner was the served butternut squash soup. We took this on like you would if you were a contestant on Top Chef! It was the end of September and most likely it would be a cool evening. Not a problem to keep the tent warm for the guests, but how would we have the warm soup on the tables awaiting the guests when they first sat down from the cocktail hour?

We had to take into consideration that from the moment we told the guests to sit down to the guests actually sitting down could be at least 15 minutes. So the bowls would have to be piping hot when we put the soup in them, then taken by the waiters to the tables awaiting the guests - hopefully still hot and nourishing!

We devised a way to bring hot bowls to each table and then pour the hot soup into each bowl just minutes before the guests sat down. We hope they all have wonderful memories of their first sip of our delicious Autumn Harvest Bisque!

Enjoy a few snapshots from this lovely wedding!

Wedding catering can be one of the most rewarding experiences for folks in the hospitality business: few life experiences bring more people together to celebrate love and joy! The pressures can also be intense! As seasoned as a kitchen and front house staff may be, and completely confident in the ability to deliver fabulous food and service under the most rustic and challenging circumstances - there's one thing that none of us can control - and that's THE WEATHER!!

This summer was truly magnificent here in the Hudson Valley (as opposed to last year's rainy summer). Almost every Saturday provided glorious sun and weather that would bring tears of joy to the eyes of those who have been planning their wedding for many moons. So happily, most of my pictures of our food are bathed in sunlight.

Today's offerings are from a July wedding which featured a large antipasti station with passed appetizers and shots of our team plating one of our favorite salads: the Medi Salad - our version of Greek salad that's topped with our crispy feta cheese.

July Wedding at The Sloan's Country Home

Antipasti Table
White beans, Roasted red peppers, Assorted Mediterranean olives, Cherry tomatoes and boccacini, Seafood salad, Artichoke hearts, Stuffed grape leaves, Garden radishes, Celery hearts, Fennel,  Sopressata, Salami, Semolina breads, Flatbreads and Foccacias

Passed Appetizers
Black Olive Tapenade and Goat Cheese Bruschettas
Crispy Mushroom Parmesan Risotto Cakes
Eggplant Caponata in Phyllo Cups
Moroccan Spiced Lamb Skewers with Minted Yogurt
Skewered Chicken Satay with spicy coconut peanut sauce

Served Mediterranean Salad, Champagne toast

Wedding Buffet
Grilled Beef Tenderloin, au Poivre Sauce
Soy-Ginger Grilled Tuna Steaks on Asian Slaw
Roasted Potatoes
Mediterranean Vegetable Ravioli with Sicilian Almond Pesto
Chef’s Seasonal Vegetable Medley
Bread and Butter

Vanilla Wedding Cake with chocolate ganache filling White buttercream frosting
Catskill Mountain organic coffee service

In case you wondered what happened to our frequent blog and Facebook posts - catering season happened!! Wow! We had a fabulous summer season helping make people's dreams come true with delicious and festive wedding celebrations and parties big and small. In the next few weeks we'll be sharing some of our favorite photos and recipes from the summer.

Today's post is a slide show from last week's wedding at Opus 40 in Saugerties: a perfect weather day, behind the scenes watching the chefs make salads, Tartan themed place setting, and grand finale Red Velvet wedding cake.

Mitzie and Ed's Wedding at Opus 40
September 18, 2010

Stationary Appetizers
Artisinal Cheese Platter Shrimp Cocktail Platter

Passed Appetizers
Pulled BBQ Pork and Cornmeal Tartlets, jalapeno mayo
Tuna Tartare in Cucumber Boats
Smoked Salmon Canapes on White Wine Biscuits
Moroccan Chicken Salad in Phyllo Cups, red tomato jam

Arugula and Radicchio Salad

Buffet Dinner
Certified Angus Beef Tenderloin, garlic aioli and au poivre sauce
Catskill Mountain Trout with lemon, caper, and chive sauce
Vegetable Wellington
Brown Basmati Rice and Lentil Pilaf
Mashed Potatoes
Chef’s Seasonal Vegetable Medley
Bread and Butter

Red Velvet Wedding Cake with custard filling, vanilla butter cream frosting
Catskill Mountain organic coffee service