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| Fall & Winter Menu (PDF 65KB) |
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| Stationary Displays Please select two |
| Mediterranean Delicacies, hummus, cucumber salad, pickled vegetables, mixed olives, taboulleh, and assorted flat breads
Assorted Artisanal Cheeses served with fresh fruit, crackers, and flat breads
Crudités Display, seasonal raw vegetables served with your choice of two sauces – Buttermilk Ranch, Bleu Cheese, French Onion, Tomato Pesto, Pickled Ginger |
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| HORS D'OEUVRES Choice of four |
• sherry dijon marinated scallops wrapped in bacon
• tomato bruschetta, grilled portobello, shaved pecorino, served on toasted crostini
• mini beef wellington, horseradish cream sauce
• crispy crab bites, zesty lemon remoulade
• spanikopita
• miniature potato skins with herbed goat cheese
• southwestern chicken satay, with cilantro chimmichurri
• spicy tuna avocado roll, soy ginger aioli
• coconut shrimp fritters, tamarind dipping sauce
• beef empanada, lime cumin sour cream dipping sauce
• cashew chicken salad, pea sprouts, toasted pita chips |
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| salad course select one |
baby greens - grape tomatoes, cucumbers, carrots & aged honey balsamic vinaigrette
spinach - dried cranberries, candied almonds, goat cheese & raspberry vinaigrette
ceasar - romaine hearts, focaccia croutons, shredded romano |
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| entrée course please select four |
roasted breast of chicken - pan fried yukon gold potatoes, roasted butternut squash, mustard pancetta jus
grilled filet mignon - chive whipped potatoes, haricot verts, red wine demi-glace
pan-seared salmon - toasted almond rice,sauteed garlic spinach, lemon zest grappa glaze
oven-roasted halibut fillet - wild mushroom risotto, balsamic red onion jam
grilled sirloin - pan-fried potato gnocchi, roasted mushroom salad, port glaze
VEGAN & VEGETARIAN ENTREES
roasted spaghetti squash with marinara sauce & fresh basil
roasted vegetable brochette, sundried tomato pesto, saffron-infused Israeli couscous |
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| dessert course |
wedding cake
coffee & tea service |
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