Butler-passed hors d’oeuvres included petite franks wrapped in puff pastry, horseradish-crusted steak martini, Nova Scotia salmon pizza, wild mushroom risotto pancakes, pulled BBQ short rib taco minis, guacamole martinis with corn chip, black and white sesame-crusted chicken, potato pancakes, shredded duck cigars with purple plum sauce, Asian sea bass with caramelized figs, stuffed mushroom caps, and baby lamb chops. Everything was delicious!
We also had several stations, a dim sum bar, a carving board with roasted breast of turkey and NY pastrami with mini potato knishes and Dr. Brown’s sodas, plus an Israeli bar with falafel, hummus, tabbouleh, and babaganush.
Our reception was magical. The décor included varying centerpieces that created a warm, welcoming, and intimate atmosphere. The ballroom gives limitless options for couples to make their dream reception a reality. We gave our guests several dinner options, like grilled ribeye steak with frizzled onions; French cut breast of chicken in a lemon, white wine and caper sauce; pecan and panko-crusted salmon; and eggplant rollatini stuffed with julienne vegetables and brushed with pesto sauce.
