Andrew + Ella

We continue to be so blessed to connect with our couples throughout the process of menu collaboration and planning. By the time their wedding day rolls around we feel like we are watching our own friends getting married. This was no exception for Andrew + Ella who had their classically beautiful wedding on a working boatyard in Boothbay Harbor. Anyone who wants a pasta course during dinner and an oyster shooter instead of a cake cutting are our people. The oyster cart right on the water was such a vibe and we had an absolute blast with their guests and with this vendor team.

vendors:
Photographer @shelbycookpowell
Venue @bristolmarine
Planner @charitylynnweddings
Florist @1timesthecharm
Beauty @megan_of_maine
Catering @misshamills
Bar @downeastpours_and_planning
Band @eastcoastsoul
Rentals @afa_rentals, @onestopeventrentals
Lighting @griffingriffinlighting
Live Painter @alex.leigh.art

menu:
Stationary Appetizers
○ Oyster Cart Raw Bar‍ ‍– selection of Maine oysters, preserved ramp mignonette, cocktail sauce, lemon

Passed Appetizers
○ Smoked Bluefish Pate– “everything” spiced butter crackers, crème frâiche, capers, lemon, pickled shallot
○ Lobster Rolls– potato bun, thyme and lemon lobster butter
○ Pork Belly Lettuce Wraps– boiled cider glaze, chili crisp aioli, pickled carrot and leek

Family-Style Dinner
First Course
○ Marinated Olives and Seasonal Pickles
○ Focaccia Bread– rosemary, garlic, olive oil
○ Kale Caesar Salad– caesar dressing, garlic croutons, parmesan reggiano

Second Course
○ Campanelle Pasta — cherry tomatoes, Calabrian chili, lemon, parmesan reggiano

Third Course
○ Grilled Bavette Steak– herb oil and worcestershire marinade, chimichurri
○ Roasted Pollock – melted leeks, white wine butter sauce, fried capers, grilled lemon
○ Heirloom Tomato and Corn Salad – mint, pistachios, pecorino, basil vinaigrette
○ Grilled Broccolini – calabrian chile, lemon and maple vinaigrette

Dessert
○ Buttermilk Biscuit Cobbler — Georgia peaches, Maine blueberries, lemon chantilly cream