Interactive Chef Stations

Fresh Mozzarella Station
Mozzarella made fresh for the guests, served immediately after preparing
with extra virgin olive oil and Organic Red Hen Bread

Noodle Station
Prepared ramen noodles served with sake glazed salmon, sesame chicken,
shredded pork, cilantro, cashews, sarachi sauce and assorted herbs and vegetables

Greek Station
Grilled boneless leg of lamb, tzatziki, roasted red pepper relish,
assorted olives, and Feta Stuffed Kardoula Peppers,
Orzo salad with tomatoes, cucumbers, red onion and feta

Grilling Station
Five Spice flank steak and seasoned chicken served with
Assorted dipping sauces
Wasabi coleslaw

Butlered Hors D’oeuvres
Dates stuffed with chorizo wrapped in bacon with a
Rosemary-balsamic reduction
Sweet potato, apple, and chipotle soup shooters with
Grilled cheese bites
Mini cups of creamy mac n’ cheese
Rosemary-brie tartlets with toasted walnuts and grape salsa
Black pepper and thyme biscotti with fig jam and creamy gorgonzola

Dessert
Strolling s’mores station served charred to order
Chocolate River served with skewers of Fresh Fruit, Dried Fruit,
Marshmallows, Pretzels, and Pound Cake

Nine Course Cocktail Wedding Reception
with Interactive Grilling Stations

Hors D’oeuvre Course
Crispy Risotto Cakes with Caramelized Onion and Gorgonzola Cheese

Soup Course
Potato, Leek, and Tarragon Soup Shooters

Pasta Course
Spoonfuls of Artichoke and Goat Cheese Ravioli Served
with a Romesco Sauce

Salad Course
Colorful Soy Wrapper Cones filled with Mesclun Greens, Pecans,
Pear, Feta, and Maple dressing

Intermezzo
Cabernet Sorbet shot

Entrées
Skewers of Ginger Marinated Shrimp with Lemon Parmesan Cream
And
Wonton Cups with Shredded Chicken and Asian Pesto

Grilling Station
Seafood Skewers with Roasted Red Pepper Relish
And
Five Spice Flank Steak Skewers with Hoisin Glaze

Taco Station
Corn and Flour Tortillas with Assorted Fillings

Dessert
Spoon wall with Assorted Sweets
Mini Root Beer Floats

 

Wedding Menu Two

Stationary Hors D’oeuvres
Gorgonzola Cheese Cake with Caramelized Onion and Herbed Crostini
Antipasto Display

Butlered Hors D’oeuvres
Polenta Rounds with Roasted Tomato and Chevre
Bourbon Chicken Skewers
Dates Stuffed with Chorizo Wrapped in Bacon with a
Rosemary-Balsamic Reduction
Oven Roasted Shrimp Bites with Thai Lime Butter

Entrée
Shrimp Etouffee Stuffed Beef Tenderloin Medallions
Bacon Wrapped Salmon Filet with Lemon
Herbed Polenta Gnocchi
Oven Roasted Asparagus with Browned Butter and Panko
Baby Spinach Salad with Chevre, toasted Walnuts and
Cranberry Vinaigrette
Baskets of Organic Red Hen Bread

Dessert
Spoonfuls of Chocolate Crème Brulee
Apple Pie bites

 

Cocktail Party Menu One

Stationary Hors D’oeuvres
Smoked Salmon Canapés with Lemon Dill Crème Fraiche
Gazpacho Shots in Cucumber Cups

Butlered Hors d’oeuvres
Charred Pork Tenderloin with Fig Puree Served on Sweet Potato Crisps
Mini Thai Bean Cake Sliders with Roasted Red Pepper Relish
Grilled Balsamic Peaches with Prosciutto and Basil
Lobster Ravioli Spoons Served with Lemon Butter
Mini Plated Cheese Display with Fruit
Spoonfuls of Blackened Duck Breast with spicy Black Cherry Puree

Dessert
Cheesecake Lollipops

Cocktail Party Menu Two

Butlered Hors D’oeuvres
Wonton Flowers with Asian pesto Chicken
Green Pea Cakes with Wasabi and Thai Crab Salad
Mini Crab Napoleons with Cilantro-Scallion Cream
Carrot-Ginger Soup Shooter with Lime-Peanut Relish
Cucumber Cups with Thai Beef
Coconut Chicken Skewers with Spicy Mango Sauce
Sesame Dressed Mesclun Greens Wrapped in a Colorful Soy Wrapper Cone

Dessert
Spoonfuls of Crème Brulee with Candied Ginger
Chocolate Cups Filled With White Chocolate Risotto and Grand Marnier Sauce

 

Rehearsal Dinner Menu One

Hors D’oeuvres
Caprese Skewers with Fresh Mozzarella, Arugula, and Grape Tomatoes
Spicy Gazpacho Shots Served in Cucumber Cups
Seared Ahi Tuna Served on Watermelon Cubes with
Pickled Ginger and Soy-Ginger Dressing
Sesame Beef Skewers
Pear, Prosciutto, and Gorgonzola Grilled Flatbread

Dinner

Chicken Marbella - Chicken Breast Marinated with Capers, Olives, Garlic, Dried
Plums, oregano, Olive oil, Finished in the oven with White Wine and Brown Sugar

Maple-Chili Roasted Salmon - Chili Rubbed Salmon Filet Roasted
and Finished with Vermont Maple Syrup

Wild Rice with Fresh Herbs and Lemon
Green Beans with Crushed Garlic and Almond Slices
Mesclun Greens with Balsamic Vinaigrette
Baskets of Red Hen Bread

Dessert
Fresh Lemon Curd with Assorted Fruit

Baked Eggs in Ham Cups with Spinach, Cheese, and Tomato
Peach and Sweetened Ricotta Crepes
Chocolate Dipped Cinnamon Biscotti
Cardamom Coffee Cake
Fresh Fruit and Yogurt
Ginger Infused Lemonade