The evening started out with a reception in the main restaurant with 10 passed hors d'oeuvres including parmesan pops, chorizo with lobster puffs & spiced lamb tenderloin on brioche with onion jam. Yum! The specialty cocktail was a "Stone barns bee's knees" made with their local honey.
A four course dinner followed, here is a peak at the menu:
1st course
Fall Fruits and Vegetables Salad
Greenhouse Greens and Herbs
2nd course
Stone Bass
Pistou of Early Fall Vegetables
3rd course
Grass Fed Lamb
Shelling beans, Vegetables, and Smoked Tomatoes
4th course
Chocolate Truffle Wedding Cake
Petits Fours + Coffee
Luckily with the help of Hank Lane guests were able to work it off through the night. As they left the Hayloft to go to the after party they were greeted with treats from Pie Corps including cake cops and pudding jars. Blue Hill provided Hot Apple Cider to wash it down.
It was a very special night and the Blue Hill team was outstanding. I hope BCE gets back there soon! More pictures to come from Evan and Lauren's wedding.
