Buffet Dinner Reception   Hors D’Oeuvres - Passed Grilled roasted garlic and thyme polenta crostini rounds with roasted red pepper, basil and parmesan Toast cups with fig, orange, hazelnuts and shallots finished with gorgonzola or bel paese and baked Sautéed shrimp in lemon, garlic, and green olive butter Pesto, white bean, tomato and parmesan grilled pizzettas Cantaloupe and basil fritters with a basil/chive creme fraiche Sun-dried tomato and goat cheese phyllo rolls   Tuscan Harvest Stationary Hors D’Oeuvres Table Brie en croute topped with caramelized figs and onions, pears, golden raisins, roasted garlic and pine nuts wrapped in brioche dough and baked - served with assorted crackers and focaccia Artichoke and roasted red pepper tapenade with garlic toasts and zucchini rounds Crudite with a roasted garlic and sun-dried tomato mayonnaise Grilled eggplant caponata with endive spears and garlic crostini Assorted olives - Marinated in lemon, orange, fennel, garlic, ginger, red pepper flakes and olive oil   DINNER Appetizer - Pre-Plated Mesclun green salad with cannellini/tomato/rosemary and garlic salad Finished with grilled marinated shrimp and a lemon/rosemary/shallot vinaigrette   Buffet Roasted tenderloin of pork with a thyme port and wild mushroom reduction served on a bed of wild mushroom ragout Fillet of salmon with a rough ground mustard, herb and parmesan crust Pan-seared or baked and served with a mint vinaigrette Basil garlic breast of chicken with grilled balsamic peaches Risotto cakes with wild mushroom, sage and roasted red peppers finished with an orange Madeira reduction and fried sage leaves Balsamic slaked grilled vegetables - Eggplant, zucchini, yellow squash, leeks, assorted peppers, artichokes, portobello mushrooms, fennel, onions and asparagus   Bread Assorted crusty breads and focaccia (including Tuscan rolls); with butter and olive oil   Dessert Wedding cake - Two different type cakes - alternating tiers Lemon cake laced with a grand marnier sugar syrup filled with lemon mascarpone and fresh raspberries Carrot cake with burnt brown sugar and orange cream cheese frosting Tiered fruit display with assorted seedless grapes, grilled figs, strawberries, candied lemons and a muscat mascarpone custard Coffee, tea and decaf; served with milk, cream, lemon, sugar, whipped cream, chocolate shavings, orange rind and sweet-n-low