Bronze Wedding Package
Passed Hors D’oeuvres
Chicken Satey with Peanut Dipping Sauce
Swedish Meatballs
Vegetable Spring Roll served with Sweet Duck Sauce & Scallion Soy
Buffet Dinner
Garden Salad with Romaine Lettuce, Cucumber, Red Onion, and Cherry Tomatoes served with choice of dressing
Chicken Francaise
Beef Tips in Mushroom Gravy
Red Skinned Smashed Potatoes
Green Beans Amandine
Fresh Baked Rolls & Butter
*Dessert List available upon request
Silver Wedding Package
Passed Hors D’oeuvres
Filo Tartlets filled with Spicy Cilantro Shrimp
Tomato & Mozzarella Toast Points
Sausage & Boursin Stuffed Mushrooms
Buffet Dinner
Classic Caesar Salad with Homemade Garlic Crostini
Chicken Zingaria – Roasted Red Peppers, Mushrooms, and Artichoke Hearts in a Lemon Butter Wine Sauce
Potato Encrusted Salmon with Sour Cream Beurre Blanc Sauce
Garlic Rosemary Red Bliss Potatoes
Vegetable Medley – Sautéed Broccoli, Carrots, and Cauliflower
Fresh Baked Rolls & Butter
*Dessert List available upon request
Gold Wedding Package
Passed Hors D’oeuvres
Seared Ahi Tuna served on Wonton Cup topped with Gingered Cucumber Slaw
Mini Steak Oscars
Artichoke Hearts Stuffed with Gorgonzola Cheese
Lemon & Saffron Chicken Brochettes
Stationary Hors D’oeuvres
Baked Brie En Croute, accompanied with Grapes, and Berries, served with Carr’s Crackers
Award Winning Crawfish Dip served with Toasted Baguette Slices
Grilled Vegetable Platter on a bed of Pesto, drizzled with Balsamic Glaze
Buffet Dinner
Mixed Green Salad with Candied Walnuts, Dried Cherries, Red Onion, Feta Cheese served with a Raspberry Walnut Vinaigrette Dressing
Beef Top Round carved table side, and served with Au Jus & Creamy Horseradish
Chicken Marsala
Pasta Station to include your choice of two: Penne Ala Vodka, Fettucini Alfredo, Bow Tie in Garlic Cream Sauce, Cavatappi Pesto, Spaghetti Marinara, or Angel Hair Tomato Basil
Tri Color Baby Gourmet Carrots & Fresh Herbs
Fresh Baked Rolls & Butter
*Dessert List available upon request
Platinum Wedding Package
Passed Hors D’oeuvres
Crostini with Arugula, Burrata, Figs, Prosciutto & Balsamic Glaze
Wild Mushroom Ragout on Crispy Polenta with Comte Cheese
Lobster Salad in Endive Cups
Grilled Beef Rolls served with Scallion Soy Sauce
Creamy Chicken Vol-Au-Vent
Stationary Hors D’oeuvres
Shelled Seafood Display – Stone Crab Claws (In Season), served with Creamy Mustard Sauce & Chili Lime Aioli, Shrimp Cocktail served with Spicy Cocktail Sauce & Lemons, and Oysters served with Fresh Horseradish, Lemon, Crackers, and Hot Sauce
Antipasto Platter – An assortment of meats and cheeses to include, Capicola, Sopresetta, Prosciutto, Salami, Sage Cheese, Port Wine Cheese, Stilton with Mango & Ginger, Bleu Cheese, Boursin, and Brie accompanied with Candied Nuts, Dried Figs, Dried Cherries, Olive assortment, Fig Jam, and Honey Comb, served with Carr’s Crackers and French Bread Slices
Sit Down Dinner
Arugula and Frisee with Pear, Pancetta, Crottin De Chavignol, in a Fruit Vinaigrette
Filet Mignon topped with Mushroom Cap served with Bearnaise Sauce and Creamy Horseradish
Chicken Roulade – Chicken Breast Stuffed with Sundried Tomato, Artichoke Hearts, Mushrooms & Goat Cheese wrapped in Apple Wood Bacon served with Sweet Tarragon Vermouth Glaze
Macadamia Encrusted Mahi-Mahi with Tropical Fruit Salsa
Boursin Au Gratin Potatoes
Asparagus dusted in Parmesan & Lemon
Fresh Baked Rolls & Butter
*Dessert List available upon request
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