Our couple hosted an intimate wedding reception at Desert Botanical Gardens on Saturday. Avant-Garde decked the area to the nines with the florals, linens, and furniture.
Cocktail Hour
Hand Passed Items
Ceder Plank Smoked Buffalo with Eggplant Puree &
Medjool Dates Wrapped with Bacon and Almond
Dinner Stations
Flavors of the World
Noodles, Rice Paper and Lettuce Wrap Station
Ground Chicken with Water Chestnuts and Cilantro
Minced Shrimp and Peanuts
Ground Pork and Black Bean Sauce
Pickled Vegetables and Sweet Noodles
Pho Station with Thai Basil, Bean Sprouts, Hoi Sin and Fish
Sauce
Carved Beef and Charcuterie
Mole Salum, Prosciutto, Sopressata and Cappicola
Artisan Cheeses
Confit Duck Rillet
Slow Roasted Pork Belly with Brown Sauce
Petite Osso Buco in Cabernet with Sweet Root Vegetables
and Pumpkin
Ensalatas Frias and Potato Station
Grilled Romaine Salad with Chipotle Caesar Dressing and
Pimento
Roasted Tomato Salad with Crispy Basil and Buffalo
Mozzarella
Smashed Yukon Gold Potatoes with fresh cream
Served with your choice of toppings:
Caramelized Onions, Parmesan, Roasted Garlic, Fresh
Parsley,
Fresh Vegetables, Andouille Sausage
Canollis to Accent the Wedding Cake
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