~Polp Field Reception~

Passed Hors d'oeuvre

Mushroom & thyme Bruschetta with herb goat cheese
Crab salad in Endive "Spoon"
Chicken, black bean and corn salsa served in corn tortilla cups
urry marinated grilled shrimp skewers
Beef tenderloin on Crostini with caper aioli
White bean hummus and cucumber canape

Passed Hors d'oeuvre

Assorted cheese and fruit with flatbread crackers
Hot artichoke dip with baguette toasts

Seated Dinner

Locally baked artisan bread
Mixed field greens with goat cheese and candied nuts
Grilled chicken breast
or grilled salom with lemon and dill
Wild rice with fresh herbs
Roasted carrots with shallots and fresh herbs

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