Cocktail Hour Menu | Dinner Service Menu | Desserts | Enhancements

Cocktail Hour Menu

Butler Style Hot Hors D’Oeuvres
White Glove Served
Choice of 8

Chicken Brochette
Skewers of marinated chicken with roasted bell peppers and onions

Coney Island Cocktail Franks
100% Beef Cocktail Franks with sauerkraut and mustard wrapped in a pastry puff

Quesadilla
Tortilla rolled into a cone shape and filled with cheese, chicken and spices

Mushroom Florentine
Mushroom caps filled with spinach and pine nuts

Mushroom Caps with Crab Meat
Mushroom caps stuffed with jumbo lump crabmeat

Assorted Kinishes
An assortment of pastry puffs filled with potato and cheddar cheese.

Beef Sate
Beef Sirloin on a skewer

Beef Wellington
Pastry puff filled with chopped beef and onions.

Mini Quiche
Fresh Spinach with eggs and cheese in a pastry shell

Risotto Croquette
Whole grains of white rice, centered with cheese, rolled, breaded and fried

Sesame Chicken
Whole white meat chicken lightly fried, and sesame crusted

Swedish Meatballs
Mini meatballs in a savory sauce

Crab Croquette
Hand made Mini Crab cakes

Tempura Vegetables
Broccoli and Cauliflower lightly battered and delicately fried.

Water Chestnuts wrapped in Bacon
Whole Water Chestnuts with grilled bacon on a skewer

Fried Shrimp
Butterflied, fried shrimp

Stuffed Artichoke Hearts
Stuffed with a vegetable and herb dressing

Scallops and Bacon
Sea Scallops wrapped with grilled bacon

Scallops of Salmon
Diced Cubes of Salmon with fennel-seed crust

Mini Monte Cristo
French Toasted Turkey, Ham and Swiss Cheese


Cold Buffet Style Hors D’Oeuvres
All cold hors d’oeuvres selections are included and each station is beautifully decorated
by our trained staff.

Fine Imported and Domestic Cheeses along with Garden Fresh Vegetables Crudite with dips and Fresh Fruit displayed on a mirror

Caviar station with Sevruga and Salmon Roe Caviar

Fresh Bruschetta on toasted Italian bread

Fresh Bufalino Mozzarella Cheese with plum tomatoes and fresh basil over Italian bread

Various Canapés tastefully decorated and chilled Spinach in Croute, carved bread bowl presentation

 

Station Style Hot Hors D’Oeuvres
Choice of two of our attended station style hors d’oeuvres –

Tenderloin Tips in Burgundy Sauce
Filet Mignon tips in a Barolo wine sauce, served with egg noodles

Chicken Scallopini
Fire Roasted Chicken with plum tomatoes, peppers and onions

Pasta with choice of a sauce
Penne pasta with your choice of a Vodka, Pomodoro, Bolognese, Florentine or Alfredo sauce.

Veal Scallopini
Tender medallions of veal with plum tomatoes, peppers and onions

Mozzarella En Corozza
Fresh Mozzarella Cheese and Basil in Italian bread, baked with a Plum Tomato Sauce

Broccoli Rabe and Sausage
Broccoli rabe sautéed in garlic and olive oil with Italian Sausage and peppers

Eggplant Parmiagiano
Baked, sliced Eggplant with tomatoes, basil, and assorted cheeses

Paella
Spanish Rice with tomatoes, shellfish, chicken and chorizo sausage

Calamari Station
Lightly dusted, fresh Calamari fried and served with a marinara sauce with lemon wedges

Potato Latkes
Shredded potatoes and onion patty molded and sautéed served with sour cream and applesauce

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Dinner Service Menu

Please call for pricing for the complete Wedding Package. Prices vary based on the day of the week you choose.

Appetizers
Choice of one
Selection of Pasta with your choice of sauce: Pomodoro • Vodka • Bolognese • Florentine • Alfredo
— or —
Melon with Proscutto
— or —
Fresh Seasonal Fruite Plate
— or —
Choice of Soup

Salad
Choice of one:
Spring Mix with Raspberry Vinagarette
Caesar Salad

Both served with chilled forks

Entree Selections
You may offer your guests a choice of up to three entrees

Chicken Marsala
Breast of Chicken sautéed in a Marsala wine sauce with mushrooms

Stuffed Capon with Raspberry Sauce
Boneless breast of Capon filled with a vegetable and herb stuffing and placed on a painted plate of raspberry sauce

Chicken Dijon
Grilled Chicken with a Dijon and Lemon Sauce

Chicken Francaise
Egg battered dipped breast of Chicken pan sautéed in white wine, lemon and butter

Chicken Sinese
Breast of Chicken with fresh plum tomatoes, white wine, topped with mozzarella cheese

Chicken with Sun Dried Tomatoes and Artichoke Hearts
Baked Chicken with Sun Dried Tomatoes and Artichoke Hearts in a plum tomato sauce

Baked Breast of Chicken with Shittake Mushrooms and Wild Rice
Boneless breast of Capon stuffed with Shittake Mushroom and Wild Rice

Chicken Saltimbocca
Baked breast of Chicken layered with Prosciutto and melted Mozzarella Cheese

Roasted Prime Rib of Beef
Served with an Aujus sauce

Tre Petite Filet Mignon
The most tender cut of Filet Mignon

Filet Mignon
Broiled center cut Filet Mignon

Petite Filet Mignon and Chicken Marsala
A Petite Filet accompanied by Chicken Marsala

Chateau Briand
Filet Mignon thinly sliced with Bouquet Garni

Filet of Salmon with Dill
Broiled Filet of Salmon with Dill Sauce and Lemon

Flounder Francaise
Egg battered dipped Fresh Flounder sautéed with white wine, lemon and butter

Filet Mignon and Salmon with Dill
A perfect combination of Broiled Filet and Salmon

Fettini of Veal Picante
Veal Medallions in a lemon butter sauce with capers

Filet Mignon and Crab Cake
Center cut Filet and Jumbo Lump Crab Cake

Flounder stuffed with Crab Meat
Broiled Flounder filled with Jumbo Lump Crab Meat

Lobster Tail and Filet Mignon
Broiled Lobster Tail and Filet Mignon served with drawn butter and wrapped lemon wedges

Filet Mignon and Stuffed Jumbo Shrimp
Broiled Filet Mignon paired with Jumbo Shrimp stuffed with Jumbo Lump Crab Meat

Broiled Veal Chop
French Cut and Broiled Veal Chop

All entrees are served with Fresh Garden Vegetable such as;
string beans tossed with oil and garlic, baby Belgian glazed carrots, sautéed spinach or bundled asparagus.

Entrees also include a Potato Selection:
roasted red bliss with rosemary, garlic mashed potatoes, or half stuff baked potatoes.
Along with freshly baked breads, rolls and butter rosettes.

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Desserts

Choice of one to be served:

Bananas Foster

Peach Melba

Cherries Jubilee

Chocolate Mousse

Tira Misu

New York Cheese Cake

Ice Cream with Fresh Berries

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Enhancements

Available at an Additional Charge

Seafood Bar
Presented on a Sculptured Ice Shelf with Cocktail Sauce and Lemon Wedges

Shrimp Pyramid

Snow Crab Claws

Clams on a Half Shell

Seafood Salad

An Attended Hot Station with:

Clams Casino & Oysters Rockefeller

Vodka & Caviar Bar
An Extended Assortment of Chilled Vodka, served from a Custom Ice Sculpture featuring
Imported and Domestic Caviar accompanied with finely chopped onions,
egg whites, egg yolks and served with toast points

Sushi Bar
An Elaborate display of Sushi and Sashimi hand rolled to order by our sushi chef.

Antipasto Table
An Assortment of Elegantly displayed Italian Specialties

Pasta Station
Three Varieties of Pasta with a Choice of Three Sauces with table side preparation

Carving Stations
Baby Rack of Lamb
Roasted Filet Mignon
Tenderloin of Pork

Stir Fry Station
Chicken, Beef & Shrimp with Vegetables pan sautéed in oil and garlic and presented table side

Bottled Wine Service
Vintage Bottled wine with table side service

Sorbet Intermezzo Course
Champagne / Lemon / Raspberry

Venetian Hour with Espresso and Cappuccino Station
This is the perfect conclusion to an elegant wedding. Starting with a dramatic pyrotechnic cake parade through your ballroom leading to an exquisite flambé show, by your chef, for your Bananas Foster station; an extravagant selection of cakes such as, cheese cakes, black forest cake, strawberry short cake. All tastefully decorated Italian and French pastries and European Miniatures; Ice Cream, Chocolate mousse and a Crepe Suzette Station; a beautiful Chocolate Fondue Fountain with Fresh Fruit and much, much more…

 

 

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