Belle Fete was a part of an amazing wedding that took place at the Bride’s family club in Pemaquid. Not too long after we began planning her reception, the couple moved to Zurich Switzerland, where the Groom hails from. There was no doubt in the Bride’s mind that she wanted her reception held in a place that meant so much to her.
She wanted to create a menu that incorporated Maine and Swiss cuisine. We had alot of fun coming with a menu that fit the bill…..
For the look of her reception, she wanted a elegant but rustic look. Her tables were covered in ivory linen, lined with a burlap and sage green runner. Emily Carter used antique silver containers to create romantic centerpieces where no two were alike. The ceremony took place on the rocks where the Bride’s father brought the Bride over by boat. After the ceremony, the guests crossed the street to the clubhouse where cocktails and appetizers were had on the porch. The Bob Charest Band got everyone dancing long into the night.
Menu
Passed Appetizers
Palt Dumplings on Skewers
Maine Lobster Cakes with Citrus Aioli
Wild Maine Blueberries and Cream Cheese En Croute
Plated Salad
Seasonal Greens and Vegetables tossed in our Homemade Balsamic Vinaigrette
Plated Dinner
Zurcher Geschnetzeltes- Cooked meat Zurich style
Gently roasted pork cooked with mushrooms, white wine, a touch of lemon and paprika served with herb carrots and rice
Honey Butter Haddock
Fresh Maine haddock prepared with honey butter crumbs served with roasted red potatoes and herb carrots
Stuffed Portobello Mushrooms
Portobello mushrooms stuffed with ricotta, spinach, garlic and fresh parmigiana
