Sample Wedding Menu

Appetizer

Spicy Ahi Tuna Roll
Stuffed with Chinese vegetable wrapped in nori and a wonton skin flash fried served medium rare and finished with a sambal aioli

Salad

Red Oak Leaf and baby Lettuce
With toasted almonds, feta cheese, dried cranberry, and shaved red onion
Finished with a sweet red wine vinaigrette

Entree

French Cut Chicken Breast
Grilled with fresh rosemary and stuffed with fresh spinach and roasted pepper topped with a conccasse fresh plum tomato roasted garlic and balsamic marinade
Or
Pan Seared Chilean Sea Bass
Finished with a soy honey ginger glaze infused with lemon grass
Topped with whipped potato and finished with a potato gaufrette
Or
Pan Seared Filet Mignon
Finished in a port wine demi glace, scallion, and roasted pignoli nuts

 

Entrée accompanied by
Haricot Vert with roasted pepper
Potato Dauphin or
Toasted Cous Cous with brunois of spring vegetable

 

The finishing touch
Tuxedo dipped strawberries and miniature pastry
Wedding cake
100% Colombian coffee decaffeinated coffee and herbal teas

 

Other Wedding Choices

Salads

For sit down dinners or buffet

Fresh Green Bean Salad with grape tomatoes and olive oil

Fresh Tomato and Mozzarella platter with fresh basil

Toasted Orzo and Julienne Vegetables

Apple, Dried Cherry and Walnut Salad with maple dressing

Potato, Arugula and Apple Salad
with candied pecans finished with a red wine-honey and fennel seed vinaigrette

Grilled Vegetable Napoleon
with Goat Cheese Cristini

Spinach and Strawberry Salad
with candied pecans with balsamic vinaigrette

Sugar Snap Peas with Toasted Sesame Seeds

Red Oak Leaf Lettuce
with toasted almonds, feta cheese, dried cranberry, and red onion
finished with a sweet red wine vinaigrette

 

Side Dishes –Starch

Vegetable Cous Cous

Toasted Lemon Orzo with red peppers, scallions, olives and herbs

Spring Vegetable and Herb Rissotto

Marscapone Cheese and Rosemary Rissoto

Lemongrass and Coconut Rice

Saffron Rice Pilaf

Roasted Red Bliss Potatoes

Garlic Mashed Potatoes

Potato Lyonnaise

Potato Dauphinoise

Side Dishes – Vegetable

Sautéed Spinach and shallots

Corn On The Cob (Seasonal)

Sautéed Baby Carrots and Zucchini

Haricot Vertes

Maple Glazed Carrots

Grilled Teriyaki Vegetables

Grilled Corn on the Cob

Sautéed Herb Vegetable Medley

Grilled Asparagus with Red Peppers

 

Entrees

Poultry

Chicken Franchaise
Breast of chicken dipped in a light egg batter with lemon sauce

Chicken Marsala
with fresh mushrooms in a light brown sauce with Marsala wine

Chicken Diane
breast of chicken topped with proscuitto and Swiss cheese in a port wine demi glace

Bourbon Chicken
breast of chicken deglazed with bourbon, finished with a touch of garlic and parsley

Grilled Chicken
with a homemade roasted corn salsa

Grilled French Cut Chicken Breast
with a balsamic syrup and a red and yellow tomato basil ragout

Chicken Sorentino
with eggplant, procciuto and fresh mozzarella

 

Seafood

Pan Seared Salmon
with a soy honey ginger glaze infused with lemongrass

Seafood Cardinale
Shrimp, scallops, and crab with fresh herbs and tomatoes finished with cream

Stuffed Sole
with crab and shrimp stuffing

Chilean Sea Bass
topped with leeks and a roasted red pepper coulis on a bed of fresh spinach

Sesame Crusted Sea Scallops
with spagatini of vegetable with a red pepper beurre blanc

Stuffed Jumbo Shrimp
with a crab stuffing
Salmon Francaise
filet dipped in a light egg batter with lemon sauce

Grilled Swordfish
with tri-colored pepper compound butter

Whole Poached Salmon
served with sauce vert

Sea Bass
with orange chili salsa

Grilled Salmon
with a mango salsa

 

Beef

Pan Seared Filet Mignon
finished in a port wine demi glace, scallion, and pignoli nuts

Chateaubriand
served with a horseradish cream sauce

Herb Crusted Tenderloin of Beef

Glazed Beef
Served in a bourbon and Roquefort sauce

Filet of Beef Wellington

Teriyaki Grilled Flank Steak

Beef Bourguignon
over whole wheat egg noodle

Prime Rib of Beef au jous

Pork

Herb Roasted Pork Tenderloin

Neapolitan Pork Steaks

Pork Chops with Apple Chutney

Jerk Spiced Pork

Pernil
roasted pork shoulder

Breaded Pork Cutlet
with apple compote

Lamb

Baby Lamb Chops

Roasted Rack of Lamb

Grilled Butterflied Leg of Lamb

Lamb Tenderloin
With a sweet and spicy glaze

Lamb Cutlets with Rosemary
Served with a tomato and onion salad

Veal

Veal Medallions
served with a port wine sauce and toasted pine nuts

Herbed Veal Loin
stuffed with spinach and pine nuts
served with a rosemary cream sauce

Veal Scalopini
served with wild mushrooms

We are always interested in knowing your tastes and are happy to accommodate any special requests you may have regarding your menu.

 

Requests are our specialty. If you have a special dish that you would like us to prepare for your party just ask and we will make it happen.