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