Passed Hors d'Oeuvres

During cocktail hour, Emily and Lauren served their guests an array of seasonal and locally sourced hors d'oeuvres including charcuterie and cheeses from the Hudson Valley, crispy oxtail ravioli with pickled vegetables, braised radishes with black truffle parmesan butter, and mille-feuille of smoked salmon and fromage blanc with lemon and dill on a pumpernickel crisp.