Harry & Martha’s Wedding

September 2019

HORS D’OEUVRES

Crostini

-Pickled pink turnips and prosciutto

- Tomato, salted butter and garlic confit

Farm cheese, toasted pistachios and Aleppo-pepper honey in endive

Spiced meatballs, green herbs and labne

Grilled shrimp with papalo and fennel slaw in lettuce cups

DINNER

Vegetable Mezze

- Smashed cucumbers, radishes, toasted almonds, yogurt vinaigrette

- Corn salad with sumac and smoked chili

- Romano beans and lime zest

- Grilled peppers, shaved fennel and basil

On the table

- Herbs and yogurt

- Green ajika (Cilantro, dill and hot pepper salsa verde)

- Walnut and grape relish

- Braided sesame sourdough

Whole grilled red snapper

Braised lamb shoulder with plums and coriander

Charcoal roasted potatoes