Sample Wedding Menus

 

Asian, Tuscan and Spanish Stations with Specialty Drinks

 

Tray Passed Hors d’oeuvres

          Sesame/Ginger Tuna Tartar served atop fried Wonton Wrappers

Crab and Tilapia Cakes with Citrus Aioli

Crostini with Gorgonzola and Fig with Balsamic/Fig Reduction

 

Asian Buffet

Inari Pockets filled with Sushi Rice and Shrimp mixed with

 Toasted Sesame Seeds and topped with Wasabi Cream

 

Turkey Potstickers with Sweet Chile and Sesame/Soy Dipping Sauces

 

Sesame Wonton Cups with Asian Slaw and Crab

 

Wasabi Shrimp Crackers

 

Spicy Tuna with Avocado and Cucumber Inside Out Roll

with Sesame Seeds

Served with Soy, Medium Wasabi Soy, Spicy Wasabi Soy

 

 Pad Thai with Egg, Tofu, Sprouts, Green Onion and

 Julienne Snowpea Garnish

Served in half pint Chinese to go containers with chopsticks

 

Plum Wine & Saki Martinis and Asian Beer

 

Tuscan Buffet 

Antipasti Display

Salami, Proscuitto and Beef Tenderloin

Shaved Parmesan or Asiago, Smoked Provolone and

 Goat Cheese Balls Rolled in Basil

Pepperoncini, Roasted Garlic, Imported Olives

Marinated Artichoke Heart and Roasted Red Pepper Salad

Grilled Zucchini Ribbons, Grilled Yellow Squash Ribbons, Grilled Asparagus

Olive Oil and Balsamic Vinegar

Rustic Breads cut Sandwich Style and Sliced

 

Tomato, Fresh Mozzarella and Basil Crostini with Balsamic Reduction

Fontina and Caramelized Onion Crostini

 

Crimini Mushrooms stuffed with

 Melted Leeks and Goat cheese

Broccoli Rabe and Pancetta with Sundried Tomatoes

 

Caesar Salad with Roasted Garlic Dressing and Rosemary Croutons

 

Long Cut Fussili with Grilled Chicken Breast and Baby Peas

 in a Lemon Cream Sauce

 

Chianti and Lemoncello Martinis

 

Spanish Tapas Buffet

Flank Steak Chimichurri in Tortilla Cups with Pasilla Pepper Cream

 

Chicken, Apple and Cheddar Empanadas

 

Beef and Dried Cherry Empanadas with Roasted Pasilla Pepper Cream

 

Potato Croquetas with Saffron Aioli

 

Made to Order Paella with Chorizo, Tilapia, Mussels

 Clams and Prawns

 

Mojitos and Sangria

 

 

 

Heavy Hors d’oeuvres Stations

 

Crab and Tilapia Cakes with Citrus Aioli

 

Duck Confit with Plum Sauce served atop Sweet Potato Gaufrettes

 

Sesame/Ginger Tuna Tartar served atop Fried Wonton Wrappers

 

Beef Carpaccio and Shaved Parmesan Crostini with Truffle Oil

 

Gorgonzola Butter and Fig Crostini with Balsamic/Fig Reduction

 

Wild Mushroom and Goat Cheese Tartlets

 

Proscuitto Wrapped Asparagus with Truffle Butter

 

Jamaican Jerk Chicken with Mango Chutney in Orange Tartlet Shells

 

Imported and Domestic Cheese Display to include:

 Petit Basque, Baked Brie en Croute, Cheddar

 Goat Cheese Balls Rolled in Basil, Gorgonzola, Parmesan

Proscuitto, Dates, Almonds

Lavasch, Rustic Breads and Crackers

 

 

 Seafood and Carving Stations

 

Tray Passed Hors d’oeuvres to include:

Crab and Tilapia Cakes with Citrus Aioli

Sesame/Ginger Tuna Tartar served atop Fried Wonton Wrappers

Gorgonzola Butter and Fig Crostini with Balsamic-Fig Reduction

 

Salad Buffet:

 Mixed Greens with Goat Cheese, Fried Shallots and Grape Tomatoes with Lemon/Roasted Garlic Vinaigrette

served with assorted Rustic Breads

 

Seafood Buffet:

Halibut Baked in Lemon Oil topped with Melted Leeks and

served with Asparagus Risotto

Mini Maine Lobster Rolls

 

Carving Station:

Oven Roasted Pork Tenderloin served with Caramelized Onions

 and Balsamic/Fig Reduction

Beef Tenderloin served with Red Wine Reduction with Sautéed Shallots,

Horseradish and Mustard Sauces and assorted rolls

Roasted Garlic Mashed Potatoes

Broccolini tossed in Olive Oil and Herbs