Buffet Style Wedding Dinner Menu

Hors d’oeuvres to start, three per guest
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Braised beef shortribs
with red wine, star anise and cinnamon demiglaze
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Roasted sockeye salmon with Maldon sea salt
with charred lemon and fresh tomato buerre blanc
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Baked cheese tortellini
with roasted red pepper and tomato cream sauce
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Heirloom carrots and haricot verts
with honey herb butter glaze
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Jasmine cargo rice and wild seed pilaf
with fresh thyme, shallots and walnut oil
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Kale Caesar salad
with creamy dressing, Parmigiano Reggiano, bacon bits and croutons
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Wild greens with orange and fennel
with hand tossed greens, orange segments, fresh fennel, candied pecans, goat cheese and pink champagne vinaigrette
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Assorted homebaked mini desserts