Menu Sample - Gold

Two Chefs Are Better Than One
“Gold”
Plated Menu Option


Stationary Hors D’oeuvres
Choice of two of our signature stationary hors d’oeuvres

Passed Hors D’oeuvres
Choice of three of our signature passed hors d’oeuvres or one of our upgraded passed hors d'oeuvres

Plated Salad
Spinach salad with gorgonzola, red onion, and sliced strawberries in a sun-dried tomato vinaigrette
Homemade foccacia

Plated Entrée
Choice of Two:
*Sliced sirloin with wild mushroom demi glace
*Four Jumbo Shrimp stuffed with fresh crabmeat and topped with hollandaise sauce
*Sun-dried tomatoes, artichokes, basil and ricotta cheese stuffed Chicken breast served with a balsamic tomato compote

*Served with your choice of starch and seasonal vegetable Vegetarian Options available upon request

Plated Dessert
Client provided wedding cake, artistically presented with raspberry coulis, fresh whipped cream and mint
Coffee, Tea and Decaf Service




Two Chefs Are Better Than One
“Gold”
Stations Menu Option


Stationary Hors D’oeuvres
Choice of one of our signature stationary hors d’oeuvres

Passed Hors D’oeuvres
Choice of four of our signature passed hors d’oeuvres

Pasta Bar
Served with homemade foccacia bread
Selections of:
Cheese tortellini and plain penne pasta
Sauce choices:
Alfredo, thick tomato sauce, and vodka
Choices of:
Shrimp, sautéed chicken, sweet Italian sausage, and meatballs and vegetables
Topping Choices:
Parmesan cheese and crushed red pepper

Slider Station
Classic Caesar salad
Miniature cheeseburger sliders on Fresh brioche rolls
Portabella burgers available for vegetarians
Accompanied with sliced onion, sliced tomato, lettuce, mayonnaise, ketchup and mustard
Homemade macaroni and cheese

Fajitas Station
Spicy chicken, beef, peppers and onions served with soft flour tortillas, shredded lettuce, tomato, cheese, sour cream guacamole, and salsa
Spanish rice
Tortilla chips
Santa Fe salad
Mixed field greens with a medley of chopped grilled vegetables including corn, asparagus tips, green onions, zucchini with fresh tomatoes, and avocado, tossed in cilantro-lime vinaigrette garnished with blue corn chips

Dessert
Client provided wedding cake, artistically presented with raspberry coulis, fresh whipped cream and mint
Coffee, Tea and Decaf Service




Two Chefs Are Better Than One
“Gold”
Buffet Menu Option


Stationary Hors D’oeuvres
Choose one of our signature stationary hors d’oeuvres

Passed Hors D’oeuvres
Choose 4 of our signature passed hors d’oeuvres

Buffet
Homemade Asiago foccacia bread

Mixed field greens
European cucumbers, grape tomatoes, and Syrian bread crisps with a white balsamic dressing

Boneless braised short ribs with caramelized onions

Chicken Marsala
Sautéed medallions of tender chicken breast smothered in a savory Marsala wine demi glace with fresh mushrooms and shallots

Rustic vegetable risotto

Grilled vegetable display
Fresh display of grilled asparagus, zucchini, summer squash, red onions, Portobello mushrooms, sweet red and green peppers, salt, pepper and olive oil

Dessert
Client provided wedding cake, artistically presented with raspberry coulis, fresh whipped cream and mint
Coffee, Tea and Decaf Service