I figured now would be an appropriate time to share our full menu. It’s an alternative twist on a Labor Day picnic, with locally farmed, grass-fed, organic meats. We’re not having a traditional wedding cake; instead we wanted to have a trio of desserts. Each guest will be served a watermelon gazpacho, whoopie pie, and last but not least, banana crÃ¨me brÃ»lée””a slight nod to my brother, who is a fan of banana-flavored desserts and was kind enough to approve of us getting married on his birthday.
- Grass-fed beef sliders with caramelized onions and GruyÃ¨re cheese
- Endive and goat cheese with dried cranberries and reduced balsamic vinegar
- Gazpacho shooter with blackened gulf shrimp