Cocktail Hour
Passed Hors D’Ouvre To Include:
*Spanikopita with Tsatsiki Sauce
*Mini Sliders with Ketchup
*Petite Jamaican Beef Patties
*Vegetable Spring Rolls with Sweet Chili Sauce
*Thai Peanut Chicken Sates with a Spicy Peanut Sauce
*Sweet Corn Chowder Shots garnished with Applewood Smoked Bacon
*Crabmeat Cocktail on a silver spoon with Cognac Sauce and Pepper Brunois
*Fried Wonton Shrimp with Ponzu Honey Sauce
Mini hot dogs with deli mustard
Tuscan Table To Include:
*Grilled Vegetable Platter
* Prosciutto Wrapped Breadstick
* Fresh Tomato Bruschetta on a variety of Crustades
* Antipasto Platter with a full array of cold Italian Meats and pickled vegetables
*Beef Carpaccio and Horseradish Cream in Cordial glasses with Watercress
*International Cheese board with a variety of domestic and foreign hard and soft cheeses
*Shrimp Cocktail Bowl to include sliced lemon and Cocktail Sauce
Fresh tomato – mozzarella
Assorted bread selection
Tropical sliced fruit
Action Stations with Uniformed Chefs:
Pasta station
Penne Pasta with vodka sauce
Farfalle Pasta with Oil, garlic and Italian herbs
Parmesan cheese and red pepper flakes
Breads
*Asian Stir Fry Station:
Chef will prepare two different types of Stir Fry and serve it to guest in small paper to-go containers.
-Chicken and broccoli stir fry
-Vegetable and noodle stir fry
with Assorted Dim Sum/ Shumai;
sweet and sour, soy sauce condiments
*Whole Roasted Turkey
With gravy and homemade cranberry sauce
Loin of Pork
-Small Chafing Dish for Pork Gravy
-Small Chafing dish for Roasted Fingerling Potatoes with candied pecans
Salad Course
Alternating Salads, two types
*Mixed Field Green Bouquet Wrapped in a Cucumber Ribbon- Surrounded by baby tomatoes, diced red onion, shaved fennel, citrus sections, and a lemon vinaigrette
*Hearts of Romaine Caesar Salad- Coated thinly with Caesar dressing, with toasted garlic croutons, grated Parmesan cheese, garnished with shaved Peccorino Romano
Entrees
Prosciutto Wrapped Tenderloin of Beef- Served with a Mushroom Madeira Demi Glace & Pommes Fondant
French Breast of Chicken Francaise- Lightly Egg battered and served in a lemon, white wine and butter sauce with a Tuscan Risotto Tart
Grilled Filet of Salmon- Topped with a Pineapple and Mango Salsa and served with Whipped Yam and Yucca Rossette
*all entrees served with Haricot Vert and Baby Carrot Bundle
Dessert
Wedding Cake to be sliced and put out on cake table.
Plated Desserts (alternating):
Classic French Crème Brulee- Served with Whipped Cream, seasonal berries & fresh mint
Chocolate Lava Cake- Served with whipped cream, strawberries and a raspberry coulis
- all are served with vanilla ice cream
Full Coffee and Tea Service
Digestivos and After Dinner Cordials available at main bar.
