Menu Sample - Platinum

Two Chefs Are Better Than One
“Platinum”
Plated Menu


Stationary Hors D’oeuvre
Choice of two appetizers from the regular stationary hors d'oeuvres section OR one from our upgraded stationary hors d'oeuvres section

Passed Hors D’oeuvre
Choice of five appetizers of our signature passed hors d'oeuvres section

First Course
Mushroom ravioli in a boursin cream with diced tomato concasse and chiffonade of fresh basil

Plated Salad
Mixed greens with grilled asian pears, goat cheese and wonton crisps in a cider vinagrette and our chef's homemade bread

Plated Entrée
Choice of two of the following entrées:
*Rare tuna steak with sesame, mirin and sweet chili glaze
*Roasted peppercorn crusted beef tenderloin with wild mushroom demi glace
*Crab and lobster stuffed lemon sole with choice of hollandaise, bearnaise or choron sauce
*Garlic and rosemary crusted rack of lamb, dijon jus
*Pan roasted statler chicken breast with cipponlini chasseur sauce

All entrée’s served with chef’s selection of seasonal vegetables and starch
Vegetarian Options available upon request

Plated Dessert
Client provided wedding cake, sliced and artistically presented

Coffee, Tea and Decaf Service




Two Chefs Are Better Than One
“Platinum”
Stations Menu


Stationary Hors D’oeuvre
Choice of two appetizers from the regular stationary hors d'oeuvres section OR one from our upgraded stationary hors d'oeuvres section

Passed Hors D’oeuvre
Choice of five appetizers of our signature passed hors d'oeuvres section

Chef Attended Carving station
Hand sliced tenderloin with cabernet demi glace
Horseradish mashed potato
Mixed green salad with dried cranberries, spiced pecans, gorgonzola and orange ginger vinagrette
Homemade foccacia bread

Poultry Station
Spinach and ricotta stuffed chicken served over orzo pilaf and a nest of baby arugula and graced with lemon basil cream

Sauteed to order pasta station
Pumpkin ravioli with brown butter, spinach, asiago cheese, pine nuts and sage
Lobster ravioli with lobster, scallops and sherry cream
Lavendar infused caesar salad with cornbread croutons
Grilled summer vegetable assortment
Parmesan grissini

Buffet Style Dessert
Basic butter cream wedding cake, sliced and artistically presented with an appropriate sauce, whipped cream and mint
Coffee, Tea and Decaf Service




Two Chefs Are Better Than One
“Platinum”
Buffet Menu


Stationary Hors D’oeuvre
Choice of two appetizers from the regular stationary hors d'oeuvres section OR one from our upgraded stationary hors d'oeuvres section

Passed Hors D’oeuvre
Choice of five appetizers of our signature passed hors d'oeuvres section

Entrée—Buffet Style
Baby arugula with grilled pear and maytag blue cheese, candied walnuts and sherried vinaigrette

Rosemary and carmalized onion foccacia bread

Herb crusted tenderloin with sides of wild mushroom demi glace and caramelized onion compote

Cavatelli pasta with scallops, shrimp, lobster and wild mushrooms, tossed with concasse tomatoes and vodka cream

Your choice of seasonal vegetable selections

Your choice of starch

Dessert—Buffet Style
Basic butter cream wedding cake, sliced and artistically presented with raspberry coulis, whipped cream and mint

Coffee, Tea and Decaf Service