When COVID-19 hit in March of this past year, our wedding clients were faced with some really hard decisions. With this client, postponing was not their ideal option, so we supported them in planning a more intimate, backyard event at their property in Caledon. They invited close family only and seated 25 guests at tables around their pool.
The menu featured passed hors d’oeuvres during cocktail hour: our braised beef slider, chicken teriyaki lettuce bites, traditional arancini, and ahi tuna tartare.
For the sit down portion the menu featured: a choice of beet or organic greens salad, a pasta course that featured the choice of truffle mushroom risotto or handmade gnocchi with San Marzano sauce. For the main course, we served sous vide strip steak on a bed of sweet potato puree with sautéed wild mushrooms, grilled asparagus and red wine jus. We also served a seared Branzino (seabass) fish dish on a bed of parsnip puree with creamed leeks, roasted tomatoes, and a chimichurri sauce. The vegetarian option was a slow-roasted sweet potato steak!
