Details from Jane Lynch’s wedding!
After Monday’s ceremony, in which a friend of Lynch’s thanked the State of Massachusetts for being welcoming to gay and lesbian couples, the newlyweds and their 19 guests enjoyed a reception featuring a four-piece jazz combo.
Hors d’oeuvres included oysters, lobster triangles, Japanese crab salad, seared scallop with apple reduction and artichoke fritters with lemon aioli. For the main course: beet salad, striped bass with lemon buerre blanc, truffle mushroom salad, pan-seared breast of duck with duck confit, and herb salad.
The reception concluded around 10 p.m. with cheese plates and a house-made cake filled with chocolate mousse, vanilla butter cream and fresh strawberries.