The team of top-flight event professionals from The Knot did an exceptional job planning and executing this this EXCLUSIVE groundbreaking party. They were thrilled with the spectacular work of Provence Catering. As the invited guests eagerly entered the captivating Chestnut Club, the brides were blown away Provence's fantastically sublime presentation
style that featured a delicious small plates tasting menu. The vibrant florals provided by Natural Designs were especially elegant and inviting. When combined with Provence's epicurean magic, this dynamic duo beautifully complimented the warm ambiance of the Chestnut Club.The discerning brides loved the chic designer plates, refined glassware and elegant white linens provided by Dave of Select Rentals. Dave's team was a pleasure to work with and very helpful.
We look forward to many more events at the Chestnut Club and here is last evening's sensational menu.
HORS D’OEUVRES- Display
WATERMELON GAZPACHO
Sweet and hot summer watermelon pureed until smooth,
blended with brunoise red Bermuda onion, serrano peppers,
carrots, cucumbers, peppers, and celery
STICKS AND STRAWS
Crisp tortilla flats, cheese straws, ficelle and Rustic breads.
MEDITERRANEAN TABLA
Roasted red and yellow peppers marinated in extra
virgin olive oil and fresh garlic accompanied by Nicoise, and Kalamata olives, marinated mushrooms, hummus, sun dried tomato spread and spinach dip.
CRUDITE
A variety of vegetables and fruits to include olives, red seedless grapes, Strawberries and crisp red & yellow peppers, carrots, cucumbers served with bleu cheese dip.
PETITE PLATES DINNER MENU:
HANGER STEAK WITH TRI-COLOR POTATO SALAD
Tender hanger steak seasoned with fresh herbs and
cracked black pepper, roasted and sliced in medallions,
accompanied by tri-colored cubed potato salad and jicama
melon slaw drizzled with watercress oil. Served temperate.
LOBSTER ROLLS WITH MICRO GREENS
Cold water Maine lobster and shrimp blended with a dice of
celery and mayonnaise served on a mini roll,
accompanied by micro green salad drizzled with a lemon
vinaigrette. Served temperate.
DESSERT:
STRAWBERRIES INFUSED WITH CREME BRULEE
Ripe seasonal strawberries infused with a traditional vanilla WITH creme brulee.
WEDDING CAKE
Diana's magic
