Sample Wedding Menu (Meat)

Cocktail Reception

Asian Farmers Market

From the farmers finest selection, with an Asian flair
Jicama, baby corn, snow peas, mini sweet carrots, fresh straw mushrooms
along with other fresh crudités, ginger dressing, teriyaki vinaigrette
and other homemade dressings with sweet and blue potato chips

Salad Bar

Mixed Greens with Mango, Cilantro, Tomatoes, Onion, Cucumbers and Sesame Dressing

Antipasto, Cured Deli Meats Tossed with Fresh Tomatoes and Olives in House Dressing

Grilled Potato Salad with Carrots and Onions and Fresh Herbs

Jicama-Mango with Mint and Citrus Dressing

Tofu Tossed with Green Onion, Mandarin Oranges, Almonds and Sweet Chili Dressing

Turkish Bulgar Salad with Tomatoes and Cilantro

Penne Pasta Tossed with Arugula. Cherry Tomatoes, Olives, and Fresh Herb Dressing

Quinoa Tossed with Cucumber, Peppers, and Parsley

Ceviche, Selection of Fresh Fish with Lime, Mango and Fennel

White Bean Salad with Roasted Corn, Cherry Tomatoes, and Avocados

Pickled Veggies, Mushrooms, Carrots, Cauliflower, Tossed with Basil Leaves and Bread Cubes

Chilled Lo Mein with Peanut Sauce
Greek Salad, Romaine, Olives, Tomatoes, Chick Peas, Red Onion, Croutons and House Dressing

Strawberry Fields, Mixed Greens, Strawberries, Red Onion and Raspberry Dressing

Tropical Fruit Display

Tropics finest selection of seasonal fruits
Hawaiian pineapple, honeydew, cantaloupe, watermelon, kiwi, sweet grapes,
South American melons, papaya, mango & strawberries all served in individual martini glasses

Hors D’Oeuvres

A deluxe selection of hot and cold hors d’oeuvres and canapés to be passed butler style

Cold Hors D’Oeuvres

Pastrami Wrapped Melon

Tuna Tartar Wrapped in Cucumber with Sweet and Spicy Sauce

Red Potatoes with Smoked Salmon, Egg Mimosa and Caviar

Fresh Fruit Coulis Shots

Avocado Spring Rolls

Chicken Tourine with Cranberry and Onion Compote on Toasted Brioche

Sugar Cones Filled with Lemon Sorbet

Cold Poached Salmon with Mustard Lime Sauce

Chicken Almond Salad Canapes

Assorted Mini Tea Sandwiches
(Watercress and Cornbeef, Roasted Turkey and Apples, Roasted Veggie)

Hot Hors D’oeuvres

Asian Rubbed Chicken Wings with Teriyaki Dipping Sauce

Phyllo Mini Quiches with Tomato and Spicy Chicken

Potato Pancakes with an Apple and Onion Compote

Chicken and Biscuit with Mango Chutney

Chicken Schnitzel Balls with Tahini

Chicken Satay With Asian Peanut Dipping Sauce

Molasses Glazed Mini Lamb Chops

Phyllo Purses: Turkey and Cranberry, Smoked Salmon and Potato,
Chicken and Mushroom

Pecan Crusted Chicken Fingers with Spicy Honey Mustard

Seared Tuna Bites on a Sesame Wonton with Lime Chili Aioli

Cumin Crusted Lamb with Cucumber Relish on Fried Pineapple Slices

Tempura Vegetables with Ginger Dipping Sauce

Stations

All American Cuisine

Hamburgers and Hot Dogs Grilled on an Open Flame
Served with all condiments

Carving Station

Marinated London Broil carved to order and served on pesto baguettes

Honey Glazed Corned Beef and Romanian Pastrami hand carved and served on cocktail rye
With deli style mustard and garnished with ripe green olives

Maple Glazed Vermont Turkey carved and served on fresh baked rye
With Russian dressing and sweet cranberry sauce

Middle Eastern Buffet

Grilled Beef & Chicken Kabob marinated in Mediterranean Sauce and Dried Fruits
Turkish Shishlik served with Persian Dilled rice

Saffron and Cumin Seasoned Schwarma carved from a rotating gyro machine
and served with fresh stone baked pita

Israeli Salad Station

Israeli Salad, Babaganoush, Turkish Salad, Humus, Tehina, Couscous and Tabouli

Little Italy

Freshly Tossed Pasta to Order:
Spinach Fettucine, Tri-Color Tortellini and Pene served with a selection of Vodka,
Puttanesca and Pesto Sauce served with choices of Sundried Tomatoes, Primavera Vegetables,
Diced Black Olives, Mushrooms, and Artichokes

Stuffed Artichokes with Hand Ground Chicken Stuffing

Braised Beef Stuffed with Spinach and Mushroom in a Red Wine Tomato Sauce

Bounty of the Seas

Decorated Display of Chilled Poached Norwegian Salmon with Honey Mustard Grilled Salmon and Teriyaki Salmon Filets, served with herbal dill sauce and sliced dilled cucumbers

Carvings of Delicately Smoked Fish. Nova Scotia Salmon, Gravlox,
Pastrami Lox and Smoked Tuna

All of the above served with Capers, Minced Sweet Red Onion, Egg Mimosa,
Lemon Wedges and Fluted Pumpernickel Rounds

Trout Almondine
Sauteed with Brown Butter and Crispy Almonds

Sole Papilotte
Baked in Parchment with Leeks and White Wine

Grilled Chilean Sea Bass with Grapefruit Salsa

South of the Border Station

Fajita Bar
Spiced Rubbed Beef, Cilantro Chicken, Fresh Flour Tortillas
Diced Avocado, Tomato, Cilantro, Red Onion, Spanish Rice and Black Beans

Chimichangas
Chicken Rolled in Tortillas Topped with Ranchero and Tomatillo Sauce

Banana Leaf Tamales
Stuffed with Beef and Masa

Salads
Corn and Black Bean Salad, Fresh Ground Guacamole, Pico de Gallo, Mixed Green Taco Salad

Asian Station

Sweet and Sour Chicken

Beef in a Brown Garlic Sauce with Peppers and Shitakes

General Tso’s Chicken

Egg Rolls with Duck Sauce

Fried Rice and Lo Mein Noodles

Sushi Bar

A Japanese Sushi Chef to make your Sushi Rolls to order
Along with Ginger, Wasabi, and Soy Sauce to flavor your roll

Soup Bar

White Bean Soup with Greens

Spicy Chicken and Lime Soup

Tahi Beef and Noodle Soup

Garden Vegetable Soup with Sage and Chicken Broth

The Dinner

Preset on table

Fresh spring water with lime slices

Bread and butter plate with a French baguette, flatbread,
Italian rialto with a margarine rosette

Preset Salad

Grilled Fresh Norwegian Teriyaki Salomon a Bed of Angel Hair Pasta with Oriental Snow Peas ,Shitake Mushrooms, Ginger , Sesame and Mandarin Oranges

Watercress Salad and Cold Chicken Spring Roll
Sesame Honey Dressing

Fresh Vegetable Strudel in Phyllo with a Roasted Tomato and a Smoked Salmon Rosette
Topped with Garlic Sauce

Cold Noodle Salad with Seared Sesame Tuna
Lo Mein, Asian Veggies, Soy Silken Tofu Dressing

Hand Ground Chicken in Puff Pastry
Peppers, Parsley, and Mediterranean Spices, Baby Spinach and Strawberry Salad,
Avocado Aioli and Orange Aioli

Entrée

Seared Molasses and Apricot Duck Breast
Coconut Milk Mashed Potatoes, Greens, Shiitakes & Carrot Orange Purée

Coconut Crusted Scallopini Chicken
Herbed Couscous, Herte Coverts and Pineapple Salsa

Hand Ground Chicken in Puff Pastry
Peppers, Parsley, and Mediterranean Spices, Baby Spinach and Strawberry Salad, Avocado Aioli and Orange Aioli

Red Wine Braised Beef
Gnocchi, Mushrooms, Peppers, Spinach and Sweet Shallots

Napolean and The Lamb
Phyllo, Thinly Sliced Lamb, Mango and Cucumber Chutney Stacked Potato Cubes and Mini Zucchini

Saffron Bone Braised Chicken
Herbed Basmati Rice and Cucumber Salad

Seared Flank Steak Drizzled with Teriyaki Sauce
Roasted Fingerling Potatoes, Grilled Veggie Stack and Crispy Onions

Stuffed Chicken Breast
With Sweet Apple Chicken Sausage, Bulgar Tomato Salad and Roasted Sweet Corn Salsa

Hand Ground Veal and Turkey Loaf
Tomato and Mushroom Au Jus with Crispy Onion Rings, Potato Soufle, and Seasonal Steamed Veggies

Bourbon Grilled Stuffed Chicken Breast
Seasoned Shoestring Fries and Pineapple Glazed Carrots

Duece of Duck
Foie Gras with Blueberry and Carmelized Onions, Seared Duck Breast, Toasted Brioche, Poached Pears and Brown Sugar Sweet Potatoes

Dessert

Soft Bake Chocolate Chip with Running Fudge Center Served A’la Mode with Fresh Berries

Chocolate Ambrosia Triangles with a Decadent Truffle Filling, Glazed with a Dark, Bittersweet Chocolate Ganache Served on a Painted Filed Garnished with Wild Berries

Warm Apple Tart A’la Mode with Vanilla Sauce

Trio of Dessert
Chocolate Shake Shot, Espresso Flavored Layered Cake and Strawberry Rhubarb Tart

Dessert table to go:
Home-made warm chocolate chip cookies to go in a cookie bag
Coffee and tea – cups with lids

Fresh brewed coffee, decaffeinated coffee, tea, herbal tea