Weddings
Cocktail Hour:
______________________________________________________________________________
Reception Table:
Cascade of Fresh Fruit and Berries
International Cheese Platter
Vegetable Crudite with Assorted Dressings
______________________________________________________________________________
Cold Hors D'oerves:
Asparagus Wrapped In Prosciutto
Beef Rouladen with Herb Cheese
Smoked Turkey Wrap with Chipotle Mayonnaise
Bruschetta with Tomato, Mozzarella and Sweet Basil
Cold Seared Tuna on a Wonton Crisp
Shredded Mexi Chicken in a Tortilla Cup
Smoked Salmon Roulade on a Bagel Chip
Shrimp with Salsa in a Tortilla Cup
Mozzarella Ball Wrapped in a Roasted Pepper
Profiterole with Crab Salad
Tortellini Skewer with Parmesan Dip
Vegetable Sushi Roll
______________________________________________________________________________
Hot Hors D'oerves:
Scallop Wrapped in Bacon
Pork or Beef Sate with Thai Peanut Sauce
Wild Mushroom Crostini
Coconut Shrimp with Apricot Horseradish Sauce
Crabmeat Stuffed Mushroom Caps
Baked Clam Casino
Chicken Teriyaki
Miniature Crab Cake
Medallion of Beef on Garlic Toast with Melted Provolone
New Potato with Gorgonzola and Bacon
Mini Reuben
Parmesan Crusted Artichoke Heart
Niki Maki, Sliced Beef with Scallion and Soy Ginger Sauce
*(Choice of Eight Passed Butler Style)
______________________________________________________________________________
Carving Station: (Choose Two)
Roast Prime Rib
Herb Crusted Turkey Breast
Leg of Lamb
Roast Sirloin of Beef
Pork Tenderloin
Hickory Smoked Ham
______________________________________________________________________________
Pasta Station: (Choose Two)
Penne a La Vodka with Prosciutto
Rigatoni with Chicken, Peas and Mushrooms in a Parmesan Cream Sauce
Penne with Shrimp and Artichokes in an Herb Garlic Sauce
Farfalle Pasta Primavera with Sundried Tomatoes in Garlic and Olive Oil
Tortellini Alfredo
______________________________________________________________________________
Wok Station: (Choose Two)
Served with Stir Fried Oriental Style Vegetables and Rice
Beef
Chicken
Pork
Shrimp
______________________________________________________________________________
Scampi Station: (Choose Two)
Sauteed Butter and Garlic Served with Rice
Scallops
Shrimp
Chicken
*(Choice of Two Stations)
______________________________________________________________________________
*Additional Presentations:
Custom Made Ice Sculptures
*Little Neck Clam and Oyster Bar
*Japanese Sushi Bar
Jumbo Chilled Gulf Shrimp
*(Consuming raw or under cooked meats, fish, shellfish or eggs may increas your risk of food borne illness, especially if you have certain medical conditions.)
Dinner Menu : ______________________________________________________________________________
Appetizer: (Choose One)
Shrimp Bruschetta on Toasted Garlic Bread
(Choose One) Sliced Beefsteak Tomatoes and Fresh Mozzarella with Basil Vinaigrette
Petite Crab Cakes with Remoulade Sauce
Eggplant Rollatini
Baked Long Island Hard Shell Clams Dusted with Romano Cheese
Stuffed Artichoke Bottoms Au Gratin
Spinach Ravioli with Roasted Garlic and Sundried Tomatoes
Penne with Prosciutto, Grilled Chicken, and Peas in an Alfredo Sauce
Fresh Melon with Prosciutto
______________________________________________________________________________
Salad: (Choose One)
Mezclun Greens with Sesame Ginger Vinaigrette
Tossed Caesar Salad
Field Greens with Sliced Strawberries, Candied Walnuts with Raspberry Vinaigrette
Spinach Salad with Parmesan Cheese, Sliced Mushrooms with Warm Bacon Dressing
______________________________________________________________________________
Entrees: (Choose Three)
Horseradish Crusted Salmon With Tomato Cucumner Salsa
Grilled Swordfish with Lemon Basil Butter
Blackened Mahi Mahi with Pineapple Salsa and Grilled Banana
Parmesan Crusted Mako with Sundried Tomato Butter
Grilled Salmon with Soy Ginger
Sauteed Breast of Chicken Chardonnay with Mushrooms, Shallots and Mozzarella
Roasted Free Range Chicken Basted with Lemon and Rosemary
Breast of Chicken Stuffed with Prosciutto and Mozzarella in a Marsala Wine Sauce
Rock Cornish Game Hen with Apple Stuffing and a Calvados Sauce
Crisp Roasted Duck with Mandarin Orange Sauce
Roast Tenderloin of Beef with Bearnaise Sauce
Prime Rib of Beef Au Jus
Roast Sliced Sirloin with Merlot Sauce
Roasted Loin of Veal with Asparagus
Rack of Lamb Provencale with Roasted Garlic Sauce
Stuffed Loin of Pork with Madiera Wine Sauce
Buffet Menu:
_____________________________________________________________________________
Carving Station: (Choose Two)
Roast Tenderloin of Beef with Bearnaise Sauce or Merlot Sauce
(Choose Two) Roast N.Y. Sirloin with Cognac Peppercorn Sauce
Roast Leg of Lamb Served with Mint Sauce
Grilled Pork Tenderloin with Pear Chutney Sauce
______________________________________________________________________________
Pasta Station:
Penne a la Vodka
Farfalle with Chicken, Broccoli and Sundried Tomatoes in a Herb Garlic Sauce
______________________________________________________________________________
Hot Chafing Dishes: (Choose Three)
Grilled Swordfish with Artichokes, Tomatoes and Lemon Butter
Horseradish Crusted Salmon with Tomato Cucumber Salsa
Long Island Flounder Stuffed with Maryland Crabmeat Topped with Lobster Sauce
Grilled Salmon with a Soy Ginger Sauce
Grilled Sea Scallops and Shrimp in a Mushroom Chardonnay
Rock Cornish Game Hen with Apple Stuffing and Sundried Cherry Sauce
Breast of Chicken Roma with Plum Tomato and Mozzarella in Marsala Sauce
Chicken Milanese with Artichokes, Tomatoes and Olives in a White Wine and Butter Sauce
*Seasonal Potato and Vegetables are Included
______________________________________________________________________________
Cold Salads and Platters: (Choose Five)
Tossed Garden Greens w/Gorgonzola Cheese & Balsamic Vinaigrette
Crisp Salad of Romaine Leaves w/Shaved Romano, Garlic Croutons & Caesar Dressing
Grilled Vegetable Platter with Feta Cheese and Raspberry Dressing
Platter of Fresh Mozzarella and Beefsteak Tomatoes with Basil Vinaigrette
Moroccan Style Taboule Salad with Tomato and Fresh Mint
Wild Rice and Toasted Orzo Wheat Salad with Sundried Cherries, Rice Vinegar and Olive Oil
Penne Pasta with Smoked Chicken, Sundried Tomatoes, Olives and Romano Cheese
Farfalle Pasta with Bay Shrimp, Broccoli, Prosciutto and Parmesan Cheese
Tri-Colored Tortellini with Pesto and Sundried Tomatoes
Spinach Salad with Mandarin Oranges and Poppyseed Dressing
Haricot Vert Potato Salad with Bacon Vinaigrette
Antipasta Platter with Capacola, Salami, Provolone, Olives and Marinated Vegetables
*Fresh Baked International Bread Basket Included
