Wedding Menus

Choose four (4) Hors D’ouevres from the following list

 

*butler passed for one hour

~ Asiago Polenta Cakes with Red Pepper Chutney

~ Miniature Beef Wellington with Mushroom Duxelles

~ Signature Blue Cheese & Walnut Spread on Crostini

~ Mushrooms stuffed with Gorgonzola & Apples

~ Smoked Salmon Mousse with Horseradish, Red Onion & Dill, on Crostini

~ Braised Beef & Brie Strudel with Pommery Mustard

~ Black-eyed Pea Cakes, Scallions & Sour Cream

~ Phyllo Beggars Purse, BBQ Chicken Confit

~ Pork & Shrimp Spring Rolls

~ Traditional Shrimp Cocktail

~ Grilled Seafood Ballotin with Roasted Tomato Coulis

~ Bruschetta with Roasted Peppers

~ Kalamata Olive Tapenade with Asiago on Focaccia Crostini

Choose one (1) soup or salad from the following list

~ Crab Bisque finished with Sherri

~ Cream of Asparagus Soup

~ Baby Spinach, Sugared Pecans, Mandarin Oranges with Lemon-Basil Vinaigrette

~ Mixed Greens with Dried Fruits, Toasted Almonds & Mango-Cilantro Vinaigrette

~ Caesar Salad with Lobster & Sweet Corn

~ Fresh Mozzarella and Sliced Tomatoes with Balsamic Vinegar, Olive Oil, Basil & Fresh Cracked Pepper

~ Wedge of Iceberg, Julienne Vegetables and Creamy Blue Cheese

 

Choose one (1) appetizer from the following list

 

 

~ Pan-seared Sea Scallops served over Portabella Carpaccio with Mixed Greens, Toasted Pistachios & Sesame Vinaigrette 

 

~ Wild Mushroom, Spinach & Grilled Tomato Napoleon White Wine-Fennel Cream

~ Shredded Chicken with Red Currant Barbecue Sauce served on Polenta Cake

~ Traditional Shrimp Creole served in a Martini Glass with Mini Corn Muffins

~ Spinach and Gorgonzola Ravioli with Roasted Garlic Chive Cream

 

Choose your entrée(s)

~ Chicken Breast stuffed with Spinach & Artichokes

 

served with Parmesan-Basil Polenta, Roasted Pepper Coulis and Seasonal Vegetables

~ Grilled Marinated London Broil with Mushroom Ragout

 

served with Herb Mashed Potatoes and Grilled Vegetables of the Season

 

 

~ Pan-seared Filet of *Salmon with Lemon-Dill Butter Sauce

served with Garlic Roasted Red Potatoes and Seasonal Vegetables

~ Pecan-crusted Trout with Bourbon-Shallot Butter

served with Wild Rice Pilaf and Seasonal Vegetables

~ Tender Braised Beef Brisket with a Rich Beef Broth

served with Creamy Polenta and Vegetables of the Season

~ Hickory-smoked Pork Tenderloin with Apple Cider-Thyme Reduction

served with Whipped Sweet Potatoes and Vegetables of the Season

~ Pan-seared Breast of Chicken and Lump Crab Cake with Green Onion Cream served

with Basmati Rice and Haricots Verts

~  Grilled *Filet Mignon & Sautéed Jumbo Shrimp 

 

 with Wild Mushroom Risotto, Roasted Garlic Flan, Asparagus and Baby Carrots

~ Garlic & Horseradish Roasted *Beef Tenderloin Medallions

served with Scalloped Potatoes, Marinated Grilled Vegetables & a Veal Reduction

 

(Optional) Choose one of the following for your cake service

~ Tuxedo Strawberries

 

~ Fruit Coulis-painted plate

 

 

 

 

 

*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.

Choose four (4) Hors D’oeuvres from the following list

*butler passed for one hour

 

~ Asiago Polenta Cakes with Red Pepper Chutney

~ Miniature Beef Wellington with Mushroom Duxelles

~ Signature Blue Cheese & Walnut Spread on Crostini

~ Mushrooms stuffed with Gorgonzola & Apples

~ Smoked Salmon Mousse with Horseradish, Red Onion & Dill, on Crostini

~ Braised Beef & Brie Strudel with Pommery Mustard

~ Black-eyed Pea Cakes, Scallions & Sour Cream

~ Phyllo Beggars Purse, BBQ Chicken Confit

~ Pork & Shrimp Spring Rolls

~ Traditional Shrimp Cocktail

~ Grilled Seafood Ballotine with Roasted Tomato Coulis

~ Bruschetta with Roasted Peppers

~ Calamata Olive Tapenade with Asiago on Foccacia Crostini

 

 

Choose two (2) or three (3) salads from the following list

 

~ Black-eyed Pea Salad

~ Mixed Greens with Garden Vegetables, Creamy Ranch & Vinaigrette Dressings

~ Greek Salad with Feta, Black Olives and Red Onions

~ Artichoke and Tomato Salad with Fresh Basil

~ Classic Caesar Salad with Garlic Croutons

~ Balsamic-marinated Asparagus, Roasted Peppers and Mushrooms

~ Black Bean & Corn Salad

 

Choose two (2) or three (3) side dishes from the following list

 

~ Medley of Fresh Seasonal Vegetables sautéed with Garlic & Herbs

~ Whipped Yukon Gold with Caramelized Onions

~ Ratatouille & French Green Beans

~ Roasted Red Potatoes with Sea Salt & Herbs

~ White Bean Vegetable Cassoulet

~ Creamy Roasted Pepper Polenta

~ Marinated & Grilled Summer Squash

~ Snap Green Beans sautéed with Bacon & Sweet Onion

~ Sweet Potato Casserole with Brown Sugar, Cinnamon & Walnut Streusel

~ Basmati Rice Pilaf

 

 

Choose two (2) or three (3) entrées from the following list

 

~ Pan-seared Chicken with Grilled Tomato Ranchero Sauce

~ Roasted Top Round of Beef with Black Pepper Horseradish Cream, carved to order

~ Chicken Breast stuffed with Spinach, Mushrooms & Mozzarella with Roasted Red Pepper Coulis

~ Slow-roasted *Prime Rib of Beef Au Jus served with Yorkshire Pudding, carved to order

~ Baked *Salmon with Dill & Cucumber-Tomato Relish

~ Whole Roasted *Beef Tenderloin, Brandied Veal Reduction

~ Pork Tenderloin stuffed with Dried Fruit & Chorizo, Apple Cider-Thyme Reduction

~ Pecan Crusted Pan Seared Trout Filet with Bourbon-Shallot Butter Sauce

 

 

(Optional) Choose one of the following for your cake service

~ Tuxedo Strawberries

~ Fruit Coulis-painted plate  

~ Hot Selections ~

~ Shrimp & Pork Spring Rolls with Thai Peanut Sauce

~ Barbecue Salmon Skewers

~  Asian-glazed Chicken Skewers

~  Wild Mushroom & Chèvre Tartlets

~ Creamy Spinach & Feta in Phyllo

~ Celery-Potato Pancake, Apple-Onion Chutney

~ Eggplant Parmesan Triangles

~ Mushroom-Polenta Cake, Crème Fraîche and Thyme

~ Mushroom Caps with Roasted Walnuts & Blue Cheese

~ Black-eyed Pea Cakes

~ Mushroom stuffed with Sausage & Apples

~ Chicken Parmesan Roulades

~ BBQ Pork Profiteroles with Red Cabbage Slaw

~ Meatballs in Sweet & Sour Sauce

~ Miniature Savory Quiche

~ Double-stuffed Baby Bliss Potatoes

~ Maple-glazed Duck Breast on Sweet Potato Cake

~ Asian Steak Roll with Miso Glaze

~ Saffron-Risotto Cake with Shiitake & Grilled Fennel

~ Braised Beef & Roasted Vegetable Strudel

~ Butternut Squash, Apple & Brie Soup Jiggers

~ Chorizo-Asparagus Soufflé

~ Mushrooms stuffed with Prosciutto, Swiss & Herbs

~ Individual Beef Wellington

~ Lump Crab Cakes with Citrus Aïoli

~ Grilled Seafood Ballotine with Soy Dipping Sauce

~ Pan-seared Scallop with Roasted Tomato Coulis

~ Chef Michael’s Signature Oysters Rockefeller

~ Grilled Baby Lamb Chops with Mint Pesto

~ Mashed Potato Martinis

~ Beggar’s Purse of Chicken with Red Current BBQ

 

~Cold Selections~

~ Shrimp & Pork Spring Rolls with Thai Peanut Sauce

~ Smoked Salmon, Shallot Cream Cheese on Cucumber Round

~ Shrimp & Corn Salad in Phyllo Cup

~ Smoked Trout in Belgian Endive Petals with Lemon Zest

~ Roasted Duck & Mango Salad in Wonton Cup

~ Chicken-Dill Salad Profiteroles

~ Cherry Tomatoes filled with Herbed Cream Cheese

~ Eggplant, Tomato, Chèvre & Basil filled Bouchée

~ Traditional Bruschetta

~ Olive Tapenade on Goat Cheese Crostini

~ Smoked Trout on Potato Gaufrette with Dill

~ Melon-Gazpacho Shooter with Crispy Proscuitto

~ Vegetable Sushi Roll, Pickled Ginger & Wasabi

~ Petite Smoked Trout Taco with Dill-Horseradish Cream, Roasted Peppers & Sprouts

~ Sun-dried Tomato & Chèvre on Crostini

~ Lobster-Mango Salad in Sesame Wonton Spoon

~ Scallop Ceviche Martinis with Blue Corn Tortilla

~ Seared Tuna with Wasabi Cream on Wonton

~  Individual Shrimp Cocktail

~Reception Platters & Display Selections~

~ Cucumber-Tomatillo Salsa with Tortilla Chips

~ Roasted Garlic Hummus with Pita

~ Sun-dried Tomato & Chèvre Spread with Crostini

~ Bleu Cheese & Roasted Walnut Spread with Celery Sticks and Carrots

~ Seasonal Vegetable Crudité with Garlic-Herb Dip

~ Spinach-Artichoke Dip with Crostini    

~ Shrimp & Cheddar Dip with Fancy Crackers

~ Smoked Trout Dip with Salt Crackers

~ Smoked Salmon Spread with Bagel Chips

~ Seasonal Fresh Fruit with Honey-Yogurt Dip  

~ Balsamic-marinated Vegetables

~ Domestic Cheeses served with Fancy Crackers

~ Brie in Puff Pastry with Dried Fruit

~  Lobster & Brie Spread with Toast Points 

~ International Cheeses & Spreads garnished with Fresh Berries, Grapes and Nuts,

served with Fancy Crackers and Toasted Baguette

~  Smoked Salmon with Cream Cheese, Shaved Red Onion, Capers & Bagels

~Carved Meats & Attended Stations~

~ Roasted or Smoked Turkey Breast with Herb Mayonnaise, Cranberry-Orange Chutney and Rolls

~ Honey-roasted Ham with Sweet Mustard, Spicy Mustard, Herb Mayonnaise and Rolls

~ Roasted Top Round of Beef with Horseradish Cream, Beef Jus and Rolls 

~ Maple-glazed Pork Tenderloin with Golden Pineapple Salsa, Spicy Mustard and Rolls

~   Mashed Potato Martini Station- Yukon Gold Mashed Potatoes

served in a Martini Glass with Assorted Topping

~ Roast Prime Rib of Beef with Horseradish Cream, Beef Jus and Rolls

~ Maple-Soy Marinated Grilled Side of Salmon with Bourbon Butter Sauce

~ Roast Beef Tenderloin with Caramelized Onions, Horseradish Cream, Béarnaise Sauce and Rolls 

~ Sushi Station, rolled by Chef in front of your guests

~ Stuffed Pork Tenderloin with Sausage & Dried Fruits served with Apple Cider Thyme Reduction