Wedding Menus

 Let Chef Michael’s help bring your dream reception to reality with a custom menu.

~ Plated Dinners ~

build your own menu and price

  •  Minimum of a 2-course menu is required (soup/salad & entrée, or appetizer and entrée)
  • All menus include freshly baked bread and whipped butter (except focaccia)

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.

~ Buffet Dinners ~

build your own menu and price

  • Buffet Menu must include Salads, Entrees, and Side Dishes
  • All menus include freshly baked bread and whipped butter (except focaccia)
  • All menus include sweet tea served with dinner service

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  


~ Hors D’oeuvres Receptions ~

build your own menu and price

  • Prices are per guest, replenished for maximum of 1.5 hours.
  • Light Reception: minimum of two (2) hot, two (2) cold and two (2) platters or displays
  • Heavy Reception: minimum four (4) hot, four (4) cold, two (2) platters or displays, one (1) carving station
  • Items preceded by – are Chef Michael’s Signature selections
  • Menu prices do not include beverages 

~ 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