As the busy wedding season winds down, I wanted to take a moment and reflect on some of the highlights of our hors d’oeuvres spreads! We truly are grateful to have Joe, our amazing and wonderful chef.

Please bear with our amateur photography. This is why we love our professionals! :)


Some of you may have gotten to sample our cream cheese torte from this January’s Solutions Bridal Show. It looked fabulous, but tasted even better!


Francesca and Rue had a fabulous spread of hors d’oeuvres before a formal served dinner.


Janeen and Wes’s guests in May enjoyed some delicious In-Season Fruit, Tomato Bruschetta and Sausage and Cheddar Stuffed Mushrooms before their sit down dinner.


Erin and Nick had an awesome spread of Skewered Tomato and Mozarella Caprese, Prosciutto Wrapped Melon and Pot Stickers with Thai Chili Sauce before their served dinner.


Sondra and Michael’s after wedding brunch featured ham and cheese as well as vegetarian strata, Sweetwater’s crepes, french toast casserole and many more! As a Bed & Breakfast, we sure do love our breakfast!


Our fabulous Noel carved an amazing Roast Beef for guests at Sondra and Michael’s reception. It featured two types of rolls, au jus and horseradish sauce.


Theresa and Joe’s French Themed Wedding had an exquisite array of goat cheese and carmelized onion puff pastries, salmon mousse puff pastries, brie, fruit and vegetables.


Lindsey’s Sweet Sixteen featured all sorts of sweets, including this fondue station.


Michelle and Sam’s heavy hors d’oeuvres buffet included items such as this Julia Salad with Hearts of Palm and Roasted Red Peppers. Yum!

Of course these are just a few of our amazing options. Too bad writing this has made me very hungry!

-L