Sample Menu / Currently In Demand

Menus currently in demand:

Gluten Free

Stationary Table

Imported and Domestic Cheese Display

with grapes, salamis, olives, nuts, mustard and fig Jam

Caramel Brie

Gluten Free Bread and Crackers

Crudités and Dips

Fresh Cut Fruit and Berries

Butlered Hors D’oeuvres

Ahi Tuna Spoons with mango salsa

Baked Stuffed Mushrooms with spinach and artichoke hearts

Seared Steak Crostini with blue cheese mayo

Pan Seared Mini Crab Cakes with chili lime tartar sauce

Bacon Wrapped Dates stuffed with goat cheese

Mini Smoked Chicken tostadas with grilled pineapple salsa

Vietnamese Vegetable Summer Rolls with ponzu

Dinner

First Course

Field Green Salad with roasted beets, orange segments, avocado, pecans and goat cheese

dressed with a citrus vinaigrette

Entrée

Choice Of

Grilled Filet Mignon over Yukon gold mashed potatoes, sautéed seasonal veggies

with a red wine reduction

Pan Seared Salmon Filet over wild mushroom risotto and wilted spinach

with a chive buerre Blanc

Pan Seared Chickpea and Brown Rice Cakes over quinoa pilaf, grilled asparagus

with a citrus aioli

Dessert

Gluten Free Cake via Virago Bakery

Coffee / Decaf & Hot Tea

 

 

Vegan Wedding

Butlered Hors D’oeuvres

Black Bean Quesadilla with avocado salsa

Vegetable Spring Rolls with sweet chili dipping sauce

Spicy BBQ’d Seitan Martinis with mango salsa

Yuka and Corn Fritters with roasted red pepper vegan aioli

Roasted Butternut Squash Soup in a demi tasse

Samosas with tamarind and green chutneys

California Rolls with shitake, daikon and avocado

Dinner

First Course

Field Green Salad with sun dried cranberries, granny smith apples & candied walnuts

dressed with a Balsamic vinaigrette

Entrée

Choice of

Vegan White Bean & Basil Ravioli with homemade marinara and cashew cream

with grilled Portobello mushrooms and wilted spinach

Grilled Eggplant Roulade with white bean and basil puree, sautéed julienned vegetables

over creamy polenta with homemade marinara

Curried Vegetables over fragrant basmati rice pilaf with Chana Masala

Vegan Chicken Picatta topped with slow roasted tomato, artichoke hearts & wilted spinach

with a white wine, lemon juice and capers

Satan Chimmi Churri over black beans & rice with sweet plantain

Crispy Phyllo Bundles filled with spinach, artichokes, mushrooms and silken tofu

 

 

Bridal Tea and Luncheon

Pre Tea

Cheese Fondue with assorted Vegetables and Baguette

Hummus and Spinach Dip

Butlered Hors D’oeuvres

Pan Seared Mini Crab Cakes with chili lime tartar sauce

Roasted Vegetable Crostini with sun dried tomato pesto

Mini Potato Latkes with smoked salmon and cream fraiche

Luncheon & Tea

Field Green Salad (topped with grilled chicken or salmon to be decided)

dressed with a citrus vinaigrette

Assorted Cookies, Pastries and Chocolates

Assorted Scones with clotted cream, strawberry preserves and whipped butter

Assorted Tea Sandwiches: Chicken Salad, Asparagus and Herb Cream Cheese, Tuna Salad

Egg Salad, Tomato and Cream Cheese, Smoked Salmon and Cream Cheese

Served with Black Tea & Chamomile Tea

Cup Cakes Favors via Ciao Bella

Beverages

Wine & Champagne (provided by Kathy)

Lemonade / Iced Tea / Pellegrino Water

 

 

Rehearsal Dinner

Southern BBQ Buffet

Biscuits & Corn Bread

Coleslaw

Potato Salad

Slow Roasted Beef Brisket

BBQ’d Baby Back Ribs

Crispy Fried Catfish Filet

Baked Macaroni and Cheese

Collard Greens

Devilled Eggs

Dessert

Blueberry Buckle / Pecan Pie / Brownies

Beverages

Iced Tea / Lemonade