This was a wedding at a beautiful, rambling property in the South Bay, part nature preserve, part museum. The guests covered a lot of ground, so we did, too, offering small refreshments here and there throughout the time leading up to a family-style meal. Late summer stone fruit, cucumbers, snap peas and tomatoes were in full effect.

Menu:
placed appetizers
potatoes, salmon roe
horseradish yogurt

stuffed eggs
summer herbs

muslin snack bags
Rosemary walnuts
Rye toast and local cheese

passed appetizers
country toast, sheep's ricotta, nectarine 
olive-herb relish

breen lettuce, roasted tomato
torn fresh mozzarella, crispy chicken skin 

family style
squash blossom cornmeal flatbreads
lemon oil, herbs

panzanella
tomato and bread salad, basils, torpedo onions, olive oil

baby greens, plums, snap peas
walnuts, young onions, walnut oil citronette

spice-rubbed grilled chicken
herb salad

farro, zucchini pickle
cucumber, arugula, lemon, herbs