Wedding Menus

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Category: Menus

Published on Thursday, 01 December 2011 11:09

Written by Eric Poirier

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 Tray Passed Hors d’ Oeuvres

          Warm

Scallops & Bacon – Plump Sea Scallops Hand Wrapped with Bacon &                          Seasoned to Perfection

Spanikopita – We Make These with Fresh Dill, Fresh Spinach, Fresh Garlic & Cheese

Chicken Satay – Peanut Dipping Sauce

Vegetable Wontons – Asian Vegetable, Hoisin Dipping Sauce

Chicken Skewers - Teriyaki Dipping Sauce

Mini Potato Pancakes – Sour Cream & Chives

Duxelle Stuffed Mushrooms – Shallot, Garlic, Parsley Stuffing

Mini Twice Baked Potatoes – Smoked Cheddar, Chive, Bacon

Beef Negamaki- Green onions wrapped in marinated slices of beef strip loin.

 

                 Chilled

Parmesan Cheese Crisps – Topped with Creamy Dill Goat Cheese

Caprese Skewer – Tomato, Mozzarella, Basil, Olive Oil & Balsamic

Onion Phylo Tarts – Caramelized Onions, Garlic, Herbs, Balsamic

Smoked Salmon Crustini – Lemon Dill Caper Spread

Prosciutto & Melon – Cantaloupe & Honey Dew Wedges

 

 

Accompaniments

  Salads

Garden Salad - Crisp greens with bell peppers, cucumbers, olives, tomatoes & carrots 

Caesar Salad - Fresh chopped romaine topped with house baked croutons & parmesan cheese                                                                                                                                                           

Mesclun Salad - Mixed baby greens topped with toasted walnuts, sun-dried cranberries & bleucheese                                                                                                                                               

Spinach Salad - Fresh Spinach with strawberries (seasonal), gorgonzola cheese, hazelnuts & red onions

 

 Vegetable

 

Steamed Vegetable Medley

Green Beans w/Bacon and Almond butter

Asparagus Spears with Lemon butter and parmesan Add $1 per person

 

Pettit Carrots with Fresh Herbs

 

Starch

 

Roasted Garlic Mashed Potatoes

Creamy Mashed Potatoes

Oven Roasted Red Potatoes

Rice Pilaf

 

Pasta

 

Oven Baked Cheese Ravioli Marinara

Pesto Cheese Tortellini with sundried tomatoes

Penne Alfredo

Entrées

Chicken

 

Red Pepper Stuffed Chicken - Stuffed with feta cheese, roasted red bell peppers, & artichoke hearts

Apple Cranberry Stuffed Chicken - Stuffed with fresh apples and dried cranberries

Herb Crusted Statler Breast of Chicken - Roasted and served with wild mushrooms & tarragon pan drippings

Basil Chicken - Sautéed breast of chicken with Roma tomatoes, fresh basil & garlic in a white wine butter sauce

Pork

Roasted Pork Loin In a Jack Daniel’s bourbon sauce

Stuffed pork loin with spinach, garlic, and sundried tomatoes

Beef

Oven Roasted New York Strip Loin - Served with a red wine sauce

London Broil - Grilled flank steak in a shiitake mushroom demi glace

Beef Wellington - Beef tenderloin and mushroom duxelles wrapped in puff pastry. Madeira sauce - *add 3.00 per guest

Fish

Almond crusted Halibut - Pan seared halibut with a zesty puttanesca sauce -                    *add 1.00 per guest

Poached Salmon - Served with a lemon dill beurre-blanc

Grilled Salmon - Served with Northwest Berry Glaze

Vegetarian

Stuffed Red pepper - Oven roasted red pepper stuffed with vegetables and rice

Egg Plant Parmesan - Breaded and fried eggplant layered with cheese,                          tomato sauce and herbs

Spinach & Artichoke Pie - A wild rice and mushroom crust filled with artichoke bottoms, spinach, ricotta cheese & garlic

Carving Stations

Prime Rib Roast Au Jus

Roast Strip loin of beef served red wine sauce

Roast Tenderloin - Add $3 per person

Chocolate fountain

Please ask your event coordinator for more information