Small Plates at Reception

Self-described foodies Lindsey and Robert served small plates rather than one large meal. They started out with a tuna tartare appetizer, followed by a salad with long-stemmed artichokes, roasted red pepper ravioli stuffed with smoked mozzarella and finally the guests’ choice of Asian-braised beef short ribs, seared fillet of salmon or a vegetable timbale. “You’d think having hors d’oeuvres and four courses during dinner would have made it a nightmare to accommodate dietary restrictions, but the caterer was very helpful and managed to make it work with our gluten-free, dairy-free, vegetarian, and vegan guests,” Lindsey says.