PASTORAL BACKYARD SUMMER WEDDING

"FRASER VALLEY" BUFFET DINNER MENU beef tenderloin with red wine & roasted shallot sauce, garlic aioli, dijon mustard and horseradish cream…   stuffed chicken breast wild mushroom and leek stuffed with okanagan cider sauce   “summer in tuscany” wild salmon marinated in olive oil, sundried tomatoes, garlic, italian flat leaf parsley and lemon…with oven roasted tomato chutney   herbed rice pilaf herbed jasmine rice with fresh herbs and crispy shallots   roasted crispy cauliflower florets of cauliflower tossed with olive oil, lemon and parmesan and roasted until crisp   candied butternut squash & kuri squash with broccoli and white balsamic vinaigrette   roasted beet salad with apples, toasted pumpkin seeds and goat’s cheese   gathered field greens …accompanied by prosecco vinaigrette   grilled vegetable platters with an extra virgin olive oil and balsamic splash   artisan breads Late Night Snack mini “bunwiches” with chicken, turkey, ham or beef, and "tomato two ways’		photos by: planning / decor by: ameris wedding event design studio

WHAT THE BRIDE'S PARENTS HAD TO SAY....

Cant say enough about Donna and the team! Wow!! Every detail was taken care of, the food was excellent, service - top notch, and desserts were delicious.  Donna was a delight to deal with.  She was very personal and yet professional.  We sent many emails back and forth and every response was timely and always had a special little note about something or other which was delightful.  Our guests raved about the food.  Our search has ended for our one and only caterer - Savoury City!