Estate Wedding

Pasta Station

With Uniformed Attendant

(Pre-Selected Choice of Two Pastas and Three Sauces)

Pasta: Penne, Farfalle, Rigatoni, Orecchiette

Sauces: Alfredo, Bolognese, Carbonara, Marinara, Puttanesca, Vodka

Taste of Tuscany Display

Prosciutto di Parma

Capicola, Dry Italian Sausages and Soppressata

Fresh Mozzarella

Handmade in the Traditional Manner and Served Warm

Crispy Fried Calamari

Served with a Spicy Marinara Sauce

Zuppa di Pesce

Mussels, Scungilli and Shrimp Served in a Light Tomato Broth with Fresh Garlic and Herbs

Panetteria

Array of Baguettes, Crisps, Focaccia, Rolls, Rustic Breads and Sticks

Served with Flavored Oils and Whipped Butter

Carving Board

With Uniformed Attendant

(Pre-Selected Choice of Two)

Corned Beef

Accompanied by Assorted Cocktail Breads, Cherry Peppers,

Deli Mustard and Pickles

Roasted Roulade of Turkey Breast

With an Apricot, Chestnut and Sun-Dried Tart Cherry Stuffing

Accompanied by Giblet Gravy and Homemade Cranberry Sauce

Roast Loin of Beef

Served with Béarnaise Sauce and a Shallot Merlot Glaze

Whole Roast Suckling Pig

Marinated with Caribbean Sour Oranges

Presented with Crusty Bread and Garlic Pan Jus

Sherry and Maple Glazed Ham

Served with Assorted Mustards and Party Rye

Pan Asian Station

With Uniformed Attendant

CaliforniaRolls

Chicken, Shrimp and Vegetable Stir Fry

Oriental Fried Rice

Pan Fried Dumplings

Flavored with Garlic Chives and Tossed with Ginger Oyster Sauce

Wedding Reception Dinner Menu

Champagne Toast

Appetizer

 (Pre-Selected Choice of One)

Antipasto

Sweet & Spicy Dry Sausages, Soppressata, Prosciutto di Parma and Capicola with

Grilled Baby Portobello Mushrooms, Grilled Artichoke Hearts,

Sun-Dried Tomatoes, Italian Cheeses and Cerignola Olives

Atlantic

Cold Poached North Atlantic Salmon Fillet

Served with a Kirby Cucumber Radish Salad, Lemon Dill Crème Fraiche and Caperberries

Caprese

Vine-Ripened Tomatoes, Roasted Sweet Bell Peppers and Fresh Mozzarella Served with

Arugula, Freshly Milled Black Pepper, Toasted Pine Nuts, Lemon Basil Olive Oil and Aged Balsamic Vinegar

Islands

Chilled Fresh Fruit and Berry Salad Served in a Black Pepper Roasted Pineapple Saucer

Accompanied by White Peach, Mango and Kiwi Purées

Napoleon

Layers of Grilled and Roasted Garden Fresh Vegetables (Including Zucchini, Yellow Squash, Tomatoes, Sweet Bell Peppers,

Shiitake Mushrooms, Purple Onions, Fennel and Eggplant) Marinated in a Ginger and Scallion Balsamic Vinaigrette,

Topped with Smoked Mozzarella and Accompanied by a Roasted Pepper Coulis & a Parmesan Tuile

Portobello

A Braised Portobello Mushroom Served Warm Topped with

Slow Roasted Tomatoes, Parmesan Cheese & Melted Fresh Mozzarella and Drizzled with Pesto & Tomato Oils

Salad

 (Pre-Selected Choice of One)

Caesar

Romaine Lettuce, Radicchio and Belgian Endive

in a Creamy Parmesan Dressing with Garlic Croutons

Club

Belgian Endive, Boston Lettuce and Red Leaf Lettuce

with Asparagus in a Raspberry Vinaigrette

Harvest

Arugula, Baby Red Oak and Frisée with Almonds, Pecans,

Saga Bleu Cheese and Sun-Dried Strawberries in aLavender Honey Vinaigrette

Mesclun

Assorted Baby Greens, Toasted Pine Nuts, Roasted Purple Onions

and a Parmigiano Reggiano Crisp in Balsamic Vinaigrette

Spinach

Baby Leaf Spinach with Chopped Egg, Fruitwood Smoked Bacon

and Sliced Mushrooms in an Herbed Red Wine Vinaigrette

Intermezzo Shooter

Main Courses

 (Pre-Selected Choice of Three)

Meat Entrées

Roast Chateaubriand

Merlot Shallot Glace

Roast Prime Rib of Beef Au Jus

Fresh Horseradish

Rack of Australian Lamb

 Herb Dijon Crust and Shiraz Reduction

Grilled New York Cut Shell Steak

 Roasted Garlic and Herb Butter

Grilled Filet Mignon

 Béarnaise and Bordelaise Sauces Offered Tableside

Chicken Entrées

Chicken Sofia

French Breast with a Cranberry, Pear and Walnut Stuffing in a Calvados Sauce

Chicken Forestiere

Sautéed Breast Stuffed with Forest Mushrooms in a Marsala Wine Reduction

Cornish Game Hen

Chestnut and Sun-Dried Cherry Stuffing in a Sage Armagnac Sauce

Chicken Melanzana

Boneless Breast Stuffed with Eggplant, Smoked Mozzarella and Sun-Dried Tomatoes in a Roasted Red Pepper Coulis

Chicken Roulade

Boneless Breast Stuffed with Fresh Mozzarella, Roasted Sweet Bell Peppers and Spinach in a Porcini Mushroom Sauce

Fish Entrées

Roasted Salmon Fillet

Lemon Dill Beurre Blanc

Lacquered Tilapia

Lemongrass and Thyme Broth

Sesame and Wasabi Seared Salmon

Ginger Soy Glaze

Filet of Sole Stuffed with Lump Crabmeat and Scallops

Lobster Cream Sauce

Baked Filet of Sole with Lemon Chive Crumbs

Chardonnay Citrus Beurre Blanc

~ Our Chef’s Selection of Fresh Seasonal Vegetable and Starch Accompany All Entrées ~

Sweet Endings

Custom Decorated Wedding Cake

Death by Chocolate

Indulge in a Waterfall of Warm Flowing Chocolate Presented with An Array of Delectable Delights for Dipping!

La Pasticceria

Deluxe Cookie Display

Jell-O, Mousse and Puddings

Array of Cakes, Pies and Tarts

Assorted Miniature French and Italian Pastries

Cappuccino & Espresso Bar

Cappuccino and Espresso Served with Assorted Flavorings, Cinnamon Sticks, Anisette and Sambuca...

The ideal accompaniment to your display of delectable desserts

Beverages

5 Hour R.C.C.C.Gold Open Bar

Freshly Brewed Regular & Decaffeinated Coffee and Premium Teas

Complimentary Services