Thyme & Again
Thyme & Again thrives on creativity – they combine your vision with their expertise, to create the wedding of your dreams!
With a proven track record and 30 years worth of fantastic food (and fun!) they believe that every wedding is a collaboration.
From award-winning chefs who bring seasonally inspired menus and their passion for food trends to dynamic coordinators who ensure every detail is perfect, their commitment to you is an experience your guests won’t soon forget.
Offerings Include:
Cocktail Reception with Food Stations
Family Style & Plated Sit-Down
Late Night Selections
MENU
Hors d’oeuvres
Seared Flat Iron Steak with Italian Salsa Verde and
Confit Grape Tomato on Grilled Baguette (DF) (cold)
Chicken Kaarage with Siracha Togarashi Mayo (GF, DF) (warm)
Blackened Chicken Bite on Grilled Baguette with Chili Lime Mayo and Fennel Carrot Slaw (DF) (cold)
Country Style Terrine with Fig Jam and Toasted Sunflower Seeds (DF) (cold)
Sesame Seared Tune with Preserved Lemon Aioli on Puffed Rice Cracker (DF, GF) (cool)
Tuscan Shrimp Skewer with Sundried Tomato & Black Olive Vinaigrette and Fresh Parsley (GF, DF) (cool)
House Smoked Salmon with Salmon Roe, Capers and Pickled Ramp Cream Cheese (cool)
Charcuterie Skewer- Local Cured Meat and Cheese + Pickled Vegetables (GF) (cool)
Mini Falafel Pita with Roasted Garlic Hummus and Mondo Amba Sauce (Vegan) (warm)
Caprese Focaccia Bite with Whipped Lemon Basil Ricotta, Confit Tomato and Maple Balsamic Reduction (V) (cool)
Vegetable Pakora with Tomato Jam (Vegan, GF) (warm)
Zucchini & Pistachio Roulade on Italit Chickpea Pancake and Lemon + Herb Tahini Sauce (Vegan, GF, N) (cool)
Starters
Asparagus Vichyssoise with Preserved Lemon Crème Fraiche, Minted Peas and Gluten Free Lemon Parmesan Croutons (GF) served hot or cold (May-June)
Beetbox Farms Tomato Gazpacho with Honey Lemon Cucumber Relish Roasted Shallot Chili Oil and Herb Croutons
served cold (July-Oct)
Roasted Butternut Squash and Vegetable Soup with Herb Oil and Sunflower Seed Dukkah Spice (Aug- Dec)
Mixed Green Salad with Crumbled Feta, Candied Seeds, Seasonal Vegetables and Maple Balsamic Vinaigrette (V, GF)
Arugula and Endive Salad with Cucumber + Zucchini Ribbons, Sherry Vinaigrette and Manchego and Spiced Sunflower Seeds (V, GF)
Heirloom Tomato Salad with Lemon Basil Whipped Ricotta, Basil and Parmesan Vinaigrette, Fennel Pangrattato and Confit Grape Tomatoes (V) (June – October)
Seared Tuna with Edamame & Wasabi Purée, Soy Bean and Red Pepper Salad, Ponzu Sauce and Crispy Bits Duck Pastrami with Asparagus Salad, Pickled Quail Egg, Shaved Fennel, Crunchy Herb Crumble and Sumac & Maple Vinaigrette (May-July)
Main Course
Chicken Supreme with Bourbon Apple Cider Veloute
Beef Striploin with Triple Peppercorn Sauce
Braised Short-Rib with Red Wine Shallot Sauce
Roasted Fogo Island Cod with Chive and Tarragon Veloute
Seared Salmon with Dill and Wild Garlic Sauce
Cheese Agnolotti Brown Butter Cream Sauce &
Roasted Squash, Squash Chips and Fried Sage (V)
Mushroom Wellington with Herb Veloute (V)
Stuffed Mushroom Cap (Vegan)
Desserts
Flourless Brownie (gluten free) | Milk Chocolate Mousse | Fresh Berries | Port Caramel | Cocoa Nib Tuile
Lemon Blueberry Cakelette | Lemon Curd | Fresh Berries | Vanilla Cream | Candied Lemon
White Chocolate Rhubarb Mason Jar Cakelette | Rhubarb compote | Fresh Berries | Vanilla Cream | Candied Rhubarb
Raspberry Truffle Tart (gluten free, vegan) | Raspberry Coulis | Fresh Berries | Coconut Chips | Chocolate Curls
Late Night
TACOS
Jerk Chicken Tacos –Classic Jerk Marinade Pineapple Salsa I Shaved Gouda + Lime Crema
Vegan Option: Jerk Tofu
Carne Guisada (Mexican Braised Beef) - Queso Fresco, Roasted Jalapeno Crema
Vegan Option: Pulled Jackfruit with Mojo Black Beans
(2 per person)
WEDGE FRY POUTINE
Wedge Fry Poutine with Local Curds and Smoky Campfire Gravy (V)
CHARCUTERIE & CHEESE BOARD
VEGAN MEZZE PLATTER