Menu - UPDATED

We are working with the caterer and baker to accommodate guests with food allergies and sensitivities. Please let us know if you have any food allergies or sensitivities so we can inform them. The caterer and baker have already been informed that this will be a nut-free reception.

Brunch

• Croissants and assorted scones with sweet fruit preserves and butter
• Fresh seasonal fruit display with Devonshire cream
• Orange honey glazed black forest ham (pre portion slices) 
• Warm buttermilk biscuits with sausage country gravy
• House made vegetable frittata with feta cheese, house vegetables and baked eggs 
• Roasted asparagus and sugar snap peas with lemon zest and butter glaze 
• Chocolate dipped strawberries 

Beverage station

• Fresh roasted regular and decaf coffee 
• Assorted juices to include cranberry, orange and apple 
• Strawberry lemonade and iced tea 

Bar

• Washington wine (probably Columbia Crest)
• Local beer (probably Deschutes)

Snack menu (during dancing)

• Imported and domestic cheese display with crackers and baguette 
• Fresh vegetable display with ranch and onion dip 
• Smoked salmon display with lemons, cucumbers, capers and herb cream cheese

Wedding Ceremony

The wedding will be an outdoor/garden wedding. In early September, the temperatures are expected to still range in the upper 70s to mid-80s. Usually the weather will still be dry, but if not, the ceremony can easily be moved indoors.

Gifts

The gift of your presence is all we request. Seriously, we've been together for over 20 years. We have a (overly) fully furnished house. Really, we have three dining room tables. We have effectively two separate living rooms - the one upstairs we use all the time and the one downstairs guests get to see. We don't have any room in the kitchen for more appliance, Julia keeps telling Sue (Sue's not sure she believes Julia; there's still open counter space and room to add shelving units somewhere in the kitchen).