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’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 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
 

 

~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 Horseradsh Cream, carved

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

~ Slow-roasted Prime Rib of Beef Au Jus served with Yorkshire Pudding

~ Baked Salmon with Dill & Cucumber-Tomato Relish

~ Whole Roasted Beef Tenderloin, Brandied Veal Reduction

~ Pecan-crusted Trout with Bourbon-Shallot Butter Sauce

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

 

 

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

~ Tuxedo Strawberries
~ Fruit Coulis-painted plate
  


~Hors d’ oeuvre 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
                                                                                                         

 

 

 

 

 

 

 

 

 


                  

                                                                                                

 

 

 

 

 

 

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