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Dinner and Reception will follow immediately after the ceremony in the Strathmere Lodge

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Plated Menu

Hors D’Oeuvres

Sweet Potato Chips with Sage Crème Fraiche
Autumn Brie
Brie topped with Brown Sugar, Cinnamon, Apples and Walnuts served with Parisienne Baguette
Toasted Parsnip Twigs


Dinner Menu

Appetizer
Roasted Red Pepper Soup garnished with Crème Fraiche

Entree
Beef Tenderloin
(served to a medium doneness) with Garlic Paste and Thyme, served with a thyme infused au jus
or
Grain Fed Breast of Chicken
with a Cranberry Balsamic Glaze served with a Red Wine Cranberry Reduction
The above entrees are served with Oven Roast Potatoes and Roasted Acorn Squash and Carmelized Pearl Onions

Portobello Mushroom Tower
(Vegetarian Substitution)
Sautéed Portobello Mushroom layered with Grilled Eggplant, Zucchini, Peppers, Baby Spinach,
Caramelized Onion and topped with Seared Tofu

Wine

featuring Pelee Island VQA Vin Villa Vidal (white) and Baco Noir (red)
or Sparkling Grape Juice, poured by our service staff, and soft drinks, milk or juice for the children

Dessert
Pumpkin Cheesecake garnished with Whipped Cream
Late Night Offerings
Strathmere Pizza Wedges
Blue Cheese and Bacon Dip with Apple Wedges, Assorted Veggies and Crackers
Your Wedding Cake
Coffee and Tea Station