Wedding Menus

Passed Appetizers

Sweet Cherry Tomato And Pesto Tartlets
Truffled Fontina Risotto Balls
Chickpeas, Sun-Dried Tomatos & Feta Cream Tartlets
Eggplant Crisp with Buffalo Mozzarella & Sun Dried Tomatoes
Fresh Mango & Mint Thai Spring Rolls
Miniature Quiches in Crispy Pastry Shells
Artichoke & Goat Cheese Gratin on Crostinis
Heirloom Tomato Bruschetta on Garlic Toast
Baked Double Cream Brie with Fuji Apple Chutney
Buffalo Mozzarella Caprese Skewers
Ahi Tuna Tartare with Mango Chutney on Wonton Crisp
Crab Tartlets with Meyer Lemon Chipotle Aioli
Smoked Salmon Mousse & Lox in Filo Cup
Pesto Sausage & Ricotta Stuffed Mushrooms
Thai Peanut & Coconut Chicken Skewers
Swedish Meatballs in Dijon Sauce
Mini Empanadas Stuffed with Seasoned Beef
Petite Rib Eye Beef Wellington with Caramelized Onions
Miniature “Reuben” Sandwich in Puff Pastry
Seared Filet Mignon Medallion on Toast with Horseradish Cream

Entrées

Dry Rubbed New York Strip Steak
Prime Rib of Beef with Horseradish Cream
Pepper Crusted Filet Mignon
Pork Tenderloin Stuffed with Spinach & Sautéed Apples
Baked Chicken With Chanterelle Mushroom Sauce
Spinach & Sun Dried Tomato Risotto Stuffed Chicken Breast
Pan Seared Pacific Salmon with Lemon White Wine Sauce
Roasted Sea Bass with Beurre Blanc Sauce
Herb Crusted Rack of Lamb
Stuffed Portabella Mushrooms

Sides

Wild Rice Pilaf with Caramelized Onions
Creamy Yukon Gold Mashed Potatoes
Roasted Balsamic Rosemary Potatoes
Potato Gratin with Aged Cheddar
Creamy Rosemary Polenta
Fresh Cheese Tortellini with Sweet Basil Pesto
Grilled Balsamic Asparagus
Sautéed Green Beans with Candied Walnuts
Sautéed Julienne Vegetables
Roasted Seasonal Vegetables

We Use Local & Organic Ingredients Whenever Possible

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