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WEDDING MENUS


Third Tier:
BUFFET STATIONS


* Indicates Additional Charge
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Small Plates Concept or 10.5” Plates ~ White Square or Gold Edge Cream

Roast Butternut/Acorn Squash and Green Apple Bisque ~ Vegetarian
Mini Apple Muffin or Mini Zucchini Bread
Epicurean Greens, Cranraisins, Toasted Walnuts, Fried Chèvre Medallions, Crispy Leeks
Honey Balsamic Vinaigrette

Chicken Scaloppini Milanese
Thin Fork Tender Chicken Medallions Sandwiched with Sauté of Fresh Spinach, Sundried Tomatoes, Mediterranean Olives and Mushrooms
Syrupy Thick Rich Chicken Broth Reduction with Cream Sherry and Madeira
Wild Rice Pilaf with Petite Jewels of Diced Apricot, Cranraisins, and Pistachios
Mini Crusty Rolls, Grain Boules, Baguettes and Salted Butter

Tender Filet of Beef Kebabs ~ Onions, Peppers, Artichoke, & Mushrooms
Wild Rice Pilaf Or Classic Scallop Potatoes
OR
Cauliflower Potato Mash
OR
Chive Potato Stuffed Potatoes

Caesar Crusted Fresh Salmon
Fresh Green Asparagus Risotto
OR
Fresh Green Asparagus with Noisette Butter
Dilled Soft Roll

Shrimp Newburg ~ Puff Pastry Vol-au-vent
Tiny French Green Peas

Filet of Pork Tenderloin Scaloppini ~ Green Peppercorn Cream Brandy Sauce
Pesto Small Pasta
OR
Fettuccini al Burro or Spaetzle Black Bread ~ Salted Butter

Wedding Cake by Host
Silver Cake Platform and Slicing of Cake by Wickey Team
Decaf Coffee Samovar ~ H&H, Sweetener, and Sugar