Sample Menus - Weddings

Wedding Menu I

Cocktail Hour

International cheese board including assorted cheeses such as brie, smoked gouda, goat cheese, Swiss, cheddar, and appetizer savory salmon cheesecakes and tomato basil cheesecakes on tiers and mirrors with crackers, crostini and an array of grapes

Butlered shrimp (tail on) with cocktail sauce

Butlered spinach and bacon mini-quiches

Buffet

Tender pre-sliced roast beef with crusty baguettes and rolls accompanied by horseradish sauce and spicy deli mustard

Chicken jubilee with mushrooms, shallots and Bing cherries with a tangy sweet and sour sauce presented in a silver chafing dish

Antipasto display with fresh, roasted, and marinated vegetables, such as portabello mushrooms, asparagus, squash and zucchini, baby carrots, celery, marinated mushrooms with sun-dried tomato and spinach dip

Hot crab dip with pita dippers served in a silver chafing dish

Action pasta station including shrimp, scallops, colorful peppers, onions, mushrooms, Parmesan cheese, and bowtie and penne pasta complimented with various marinara, alfredo and pesto sauces

Asian spring rolls with teriyaki sauce

Wedding Menu II

Cocktail Hour

Cascading fruit display of fresh seasonal fruit, such as pineapples, strawberries, honeydew and cantaloupe, artfully placed on a mirror with chocolate fondue and fresh yogurt, and complemented by a selection of cheeses such as Swiss, cheddar, Monterey Jack with assorted crackers and breadsticks

Butlered Reuben sandwiches

Butlered hot crab in a tart shell

Buffet

Fun mashed potato bar with selections of baby shrimp, chives, sour cream, grated cheese, caramelized onions, sherry mushrooms, whipped butter and salsa

Roast beef (inside round) carved tableside with Chinois sauce, deli mustard, and horseradish sauce, with rolls and baguette bread

Mediterranean chicken with olives and tomatoes served in a silver chafing dish

Caesar salad bar with Parmesan cheese and crisp croutons

Tiers of grilled and fresh vegetables, such as portabello mushrooms, asparagus, squash and zucchini, baby carrots, celery, marinated mushrooms with a selection of sun-dried tomato and spinach dip

Hot artichoke dip served with pita chips and presented in a silver chafing dish

Wedding Menu III

Cocktail Hour

Antipasto display with fresh, roasted, and marinated vegetables, such as portabello mushrooms, asparagus, squash and zucchini, baby carrots, celery, marinated mushrooms with sun-dried tomato and spinach dip

Tangy butlered mango quesadillas

Crisp butlered crab puffs

Buffet

Coco beer chicken with curry mustard dipping sauce served in a silver chafing dish

Fajita action station with sauté of beef, colorful peppers, onions with tortilla wraps, grated cheddar, sour cream and guacamole

Peking salad, included mixed greens, sweet mandarin oranges, snow peas, water chestnuts with Asian dressing and honey sesame pita chips

Poached salmon with cold dill sauce garnished with fresh asparagus, artichokes, and hearts of palm, black olives and lemon wedges

Pastrami stuffed mushrooms

California rolls with pickled ginger and teriyaki sauce

Tender pre-sliced roast beef with baguette bread, horseradish sauce and deli mustard (or optional tableside carving)