SEATED DINNER FOR 50

Passed Hors d’Oeuvre

Wild Mushroom Tartletts
sauteed wild mushrooms & goat cheese in phyllo tartletts

Spicy Crab Cakes
bite-sized lump crab cakes with caper-lime remoulade

Pastry-Wrapped Asparagus & Prosciutto
blanched asparagus spear and prosciutto with a touch of dijon mustard baked in puff pastry

Seated Dinner

Lobster Bisque
creamy lobster soup with succulent lobster medallions

Mixed Greens with Oven Roasted Cherries
mixed baby greens with oven roasted cherries and pecans dressed in an herbed vinaigrette

Beef Tenderloin
port-glazed beef tenderloin served with garlic mashed potatoes and sauteed baby carrots

Bread
artisinal rolls and butter

Dessert

Wedding Cake

Fresh Berries
mixed fresh berries accompanied by creme fraiche served family style

Coffee & Tea
regular & decaf Intelligentsia coffees and a selection of teas, served with sugar, sweetener and cream

BUFFET STATIONS FOR 200

Asian Buffet Station

Spring Rolls
with rice noodles, & vegetables with a tangy soy-vinegar dip

Mango Shrimp in Wonton
slightly sweet lemongrass-mango shrimp salad in crisp wonton cups

Chicken Tikka Skewers
mildly spiced indian chicken with a cucumber-yogurt dipping sauce

Peanut-Ginger Noodles
rice noodles with a tangy peanut-ginger sauce

Italian-American Buffet Station

Tomato-Pesto Cheese Terrine
goat and cream cheese layered with sundried tomato & pesto

Grilled Vegetable Presentation
seasonal vegetables marinated in herbs & extra-virgin olive oil and grilled, served with asiago dip

Wild Mushroom Risotto – Chef Attended
a rich risotto with wild mushrooms, black truffle “caviar” and shaved parmesan cheese

Apple-Shallot Stuffed Pork
roast loin of pork stuffed with tart apple-shallot stuffing

Dessert Station

Chocolate Fondue
a delectable presentation of rich melted chocolate accompanied by assorted fruits, pound cakes and cookies for dipping, as well as crushed nuts, toasted coconut & crushed toffee for coating

HEAVY HORS D’OEUVRE FOR 150

Passed Hors d’Oeuvre

Grilled Baby Lamb Chops
grilled rosemary-garlic baby lamb chops

Individual Shrimp Cocktail
jumbo shrimp on a square shot glass with spicy cocktail sauce

Grilled Italian Sausage & Pepper Skewers
bite-size italian sausage & pepper with a spicy marinara dip

Stilton-Cranberry Tartletts
tangy stilton cheese and sweet cranberries in phyllo

Antipasti Buffet

Antipasti Presentation
an abundant presentation of meats & cheese, olives, pickled garlic, cherry peppers & marinated vegetables along with asparagus-prosciutto bruschetta topping, served with fresh breads

Fig-Onion Feta Cheese Terrine
feta and cream cheese terrine layered with port-infused figs & caramelized onion, served with abundant artisanal crackers

Grilled Vegetables
seasonal vegetables marinated in herbs & extra-virgin olive oil, grilled and served with asiago cheese sauce

Trio of Crostini
lemon- artichoke, mixed olive & sundried tomato-goat cheese

Dessert & Coffee Buffet

Wedding Cake

Coffee
regular & decaf Intelligentsia coffees, sugar, sweetener and cream

 ALL-PASSED RECEPTION FOR 100

Passed Hors d’Oeuvre

Almond-Filled Bacon-Wrapped Dates
bacon-wrapped date filled with a marcona almond

Soup Sips
butternut squash and granny smith apple soup served in chunky square shot glasses

Sweet Pepper & Boursin Tartletts
sweet peppers and herbed boursin cheese in phyllo

Pulled Pork on Corn Fritters
slow cooked pulled pork atop a crispy corn fritter and topped with a dab of bleu cheese cole slaw

Individual Risotto Cups
asparagus & sundried tomato risotto in demitasse cups

Beef Tenderloin Skewers
topped with a creamy herbed horseradish drizzle

Vegetable Kabobs
balsamic-grilled seasonal vegetables

Meatloaf & Mashed Potato Bites
homemade meatloaf topped with whipped yukon gold potatoes

Passed Desserts

Individual Fresh Berries
served in mini martini glasses with creme fraiche

Bittersweet Chocolate Brownie Bites
bittersweet chocolate brownies with nuts

Mini Root Beer Floats
mini root beer floats with vanilla ice cream