Clockwise from top left: Mackensey Alexander Photography, Christina Watkins Photography, Christopher Dumas Photography, Evin Photography, Christa Elyce Photography
Buckwheat blinis topped with smoked salmon, creme fraiche and fresh dill
Sliced peaches wrapped in proscuitto
Fig, hazelnut and ricotta crostini with drizzled honey
Mini berry cups topped with powdered sugar
Endive spears with Boursin cheese and chopped parsley
Light Fare:
Trio of chilled soup shooters: herbed zucchini, carrot ginger, and strawberry rhubarb
Trio of tea sandwiches: heirloom tomato basil, cucumber watercress, and goat cheese pecan
Mixed green salad with avocado, grapefruit, pumpkin seeds and balsamic vinaigrette
Grilled romaine hearts with caesar dressing, shaved parmesan and whole wheat croutons
Golden beet salad with blue cheese and toasted walnuts
Entree:
Grilled Mediterranean flatbread with radish, yellow tomato, mozzarella, and tarragon
Half avocado stuffed with quinoa salad
Almond apricot chicken salad on fresh croissant
Orzo pasta salad with sundried tomato, kalamata olives, and cucumber
Mascarpone asparagus tart with chives and thyme
Dessert:
Three-tiered sugar cookie cakes
Grilled peaches with vanilla bean gelato
Chocolate mousse topped with coconut flakes and raspberries
Strawberry pineapple skewers with warm chocolate dipping sauce
Coffee and cinnamon sugar beignets
Beverage:
Blackberry limeade
Grapefruit ginger spritzer with fresh basil
Sparkling water infused with lemon, cucumber and mint
Lavender lemonade
Strawberry mint iced tea






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