Wedding Catering Menu

Passed Hors D’oeuvres

Avocado Cup

Spicy guacamole filled cucumber cups with cold smoked Norwegian salmon and chives

Crabmeat Salad

Lump crabmeat salad with red pepper and celery leaves on Old Bay potato chips

Beef Carpaccio Roulade

Beef tenderloin pinwheel filled with Pipe Dreams aged chevre and organic mache leaves

Chicken and Waffles

Fried chicken breast served on a mini Belgian waffle with pepper gravy

Raisin Bread Grilled Cheese

Mini toasted sandwiches of raisin bread with Camembert cheese and plum chutney

Buffet

Florida catch of the day

Rockfish filet marinated in Valencia orange, toasted sweet garlic and thyme, quick-roasted and served with steamed spinach, caramelized shallots and grilled peppers

Charred Filet of Beef with Poblano peppers and Margarita Sauce

Served with jicama-mango salad, grilled Silver Queen corn, spiced pinto beans, bread, and warm spoon 

Roulade of Chicken with Lemon Risotto

Tender breast of chicken stuffed with goat cheese, roasted peppers and pistachios on a bed of lemon risotto

Vegetable Tart

Flaky pastry tart filled with a light custard and spring vegetables to include, red and yellow peppers, carrots, and broccoli

Roasted Roma Tomatoes

With parmesan herb crust

Spinach, Watermelon and Goat Cheese Salad

Baby spinach with Thai basil, marinated red onion, watermelon, cucumber and crumbled goat cheese with caramelized shallot vinaigrette

Dessert

Upon Request
Coffee and Tea Service

Passed Hors D’oeuvres

Mahi-Mahi Tacos

Miniature taco shells with roasted branzini, creme fraiche and spicy tomatillo sauce

Shrimp Tempura

Crispy Fan Tail shrimp in a crunchy tempura batter with a sweet and spicy chili sauce

Roast Beef Crostini

Rare beef tenderloin and baby arugula with artichoke-red pepper relish

Bananas and Bacon

Maple roasted banana wrapped in pepper bacon on buttermilk pancake drizzled with caramel honey

Tomato Soup Shooters

Creamy tomato soup with mini grilled cheese sandwiches

Buffet

Crab Ravioli

Maryland crab mixed with ricotta, mozzarella and parmesan cheeses, in a pool of crab bisque, with baby corn and asparagus

Ginger Bourbon Glazed London Broil

Presented with thin French green beans, assorted miniature cocktail rolls, horseradish cream and coarse grain mustard

Chicken Piccata

Breast of chicken with an essence of California lemon, pan-roasted to a golden brown with polenta leek pancake and snow peas with a lemon caper butter sauce

Asparagus Spears

Fresh, tender asparagus with navel oranges and toasted pine nuts, in a citrus dressing

Honey-Gingered Carrot Salad

Shoestring-cut carrots tossed with fresh ginger, toasted sesame oil and orange blossom honey

Nectar Salad

Organic mixed greens tossed with nectarines, green grapes and Gorgonzola cheese with champagne vinaigrette

Dessert

Upon Request
Coffee and Tea Service

Passed Hors D’oeuvres

Lobster Crepe

Savory lobster crepe filled with crab ragout

Lamp Lollipops

Lamb, with port wine and mustard glazed

Orange Chicken and Pumpkin Spring Rolls

With spicy mandarin sauce

Duck Sliders

With fennel and celery root slaw

Cauliflower Cakes

Cauliflower cakes with a creamy aioli dip

Buffet

Braised Boneless Kobe Beef Short Rib

With Foie Gras and garlic whipped potatoes

Pecan-Crusted Breast of Chicken

Served with parsnip-potato cake, French green beans and turned baby carrots

Brown Sugar Butternut Squash Tart

Rich pastry with brown sugar sautéed butternut squash finished with a touch of orange liqueur and topped with orange zest; served with nutmeg crème fraiche

Wild Mushrooms with Chestnuts and Thyme

Garnished with sautéed onions and sprinkled with chives

Heirloom Apple Salad

Green apple, red Cameo and yellow apples tossed with dates, dry black mission figs and almonds, apple cider vinaigrette

Dessert

Upon Request
Coffee and Tea Service

Passed Hors D’oeuvres

Lobster, Mango and Avocado Tower

Maine lobster on small skewers with mango and avocado,  with honey lime vinaigrette

Diver Scallops

Skewered scallops wrapped in peppered bacon, oven roasted

Duck Confit Crostini

With Crottin De Chavignol goat cheese, arugula and sour cherry salad

Garlic and Gorgonzola Mashed Potato Cigars

Idaho potatoes and blue cheese in crispy phyllo pastry, chive crème fraiche

First Course

Frisee and Arugula Greens with Port Wine Poached Figs

Served with toasted hazelnuts, Point Reyes blue cheese fritters and hazelnut vinaigrette

Main Course

Braised Boneless Short Rib

With wild mushrooms, horseradish cauliflower puree, golden beets and yellow and red tomato

Dessert

Upon Request
Coffee and Tea Service

Hors D’oeuvres

FISH

Tuna:

Ahi tuna rolled in black and white sesame seeds topped with a Driscoll strawberry cloud, drizzled with balsamic vinegar syrup 

Rockfish Sandwich:

Wild rockfish flan sandwiched between crisp wonton sheets with lobster mayonnaise

Norwegian Lollipop:

Smoked salmon, roasted nori seaweed pinwheels resting in wheatgrass with chive and dill crème fraîce

Smoked Trout:

Smoked trout on cucumber rounds with horseradish crème fraîche

Ossetra Caviar on Potato Crisps:

Fresh ossetra caviar on waffle potato chips with sour cream and snipped chive

SHELLFISH

Lobster Grilled Cheese:

Buttery grilled sandwiches with fontina cheese and Maine lobster

Chesapeake Crab Crisps:

Lump crabmeat salad with red pepper and celery leaves on Old Bay potato chips

Crab Cake:

With cornichon remoulade

Lobster Pineapple:

Sliced Maine lobster tail and roasted Hawaiian pineapple on a knotted bamboo skewer with a sesame-soy vinaigrette

Ebi Shrimp:

Black Tiger shrimp glazed with a miso aioli

Bacon-Wrapped Diver Scallop:

Diver scallop wrapped in peppered bacon on a sweet potato pancake

CANAPÉS

Applewood Smoked Salmon Flowers: 

Salmon rosettes on toasted pumpernickel triangles with mango relish

Seared Tuna

Seared tuna on French bread

Shrimp with Cucumber and Dill:

On a brioche round

Sesame-Crusted Thai Chicken Salad: 

On white bread triangles with black and white sesame seeds

English Cucumber & Boursin Cheese

With watercress on marbled bread

Goat Cheese and Yellow Tomato

with arugula on a brioche toast point

MEAT

Veal Oscar: 

Veal, asparagus and crabmeat served with Béarnaise sauce

Pomegranate Lollipop Lamb Chop:

Baby lamb chops marinated and served with pomegranate mint sauce

Prosciutto Purses: 

filled with mascarpone cheese and a drizzle of truffle oil tied with a chive ribbon

Beef Tataki: 

Loin of beef seared to a medium rare sliced thin with ponzu vinaigrette on an endive spear

Grilled New York Sirloin: 

Slices of New York strip on whole grain toast with blue cheese and tomato jam

Short Rib Sliders: 

Braised beef short rib on mini buns with horseradish cream

Roast Beef Crostini: 

rare beef tenderloin and baby arugula on toasted French bread with an artichoke-red pepper relish

POULTRY

Chicken Samosas: 

chicken breast with ginger, garlic, tomato, and Indian spices in crisp phyllo leaves with cilantro
dipping sauce

BBQ Chicken Sliders: 

Breast of free-range chicken marinated with house-made barbecue sauce, served with coleslaw on a ping pong bun

Lemon Chicken: 

Grilled chicken breast with lemon thyme and sweet roasted garlic, with agave mustard dipping sauce

Chicken Satay: 

Grilled free-range chicken breast marinated in Asian spices, on bamboo skewers with Indonesian
peanut sauce

Coconut Chicken: 

Breast of chicken in toasted Hawaiian coconut with orange blossom honey

Grilled Chicken Bruschetta: 

Chicken breast with Parmesan and Asiago cheeses, balsamic marinated tomato and sweet basil on toasted focaccia

Strawberry and Foie Gras: 

California strawberries with foie gras

White Quail Egg

Poached quail eggs on buttered brioche and American Sturgeon caviar

VEGETABLE AND CHEESE

Artichoke Fritters with Shallot Aioli: 

Artichoke hearts fried in herb batter, dusted with Parmesan cheese and served warm with lemon
wedges and shallot aioli

Portobello Sliders: 

Mini mushroom burgers with Asiago cheese on rosemary buns

Provencal Tartlets: 

Confit of heirloom tomato tartlets with Pernod cream

Caprese Pipette: 

Cherry tomatoes, basil and a liquid blend of mozzarella

Roasted Peewee Potatoes: 

Sea salt roasted heirloom fingerling potatoes, passed in paper cones

Garlic and Gorgonzola Mashed Potato Cigars: 

Idaho potatoes and blue cheese in crispy phyllo pastry with chive crème fraîche

Sweet Basil Beignet: 

Crispy, warm fontina cheese puffs with fresh Italian basil and sun-dried tomato dipping sauce

Vermont Grill: 

Grilled Vermont cheddar cheese sandwiches with vine-ripened tomato

Smoked Gouda Tart: 

Gouda cheese and toasted pine nuts baked in a mini tartlet with Granny Smith apple compote

First Course

Antipasto Strudel: 

Layers of flaky pastry filled with grilled Mediterranean vegetables, artichoke hearts, imported black olives, fontina cheese and fresh herbs, baked until golden and served with a roasted yellow pepper sauce

Artisanal Baby Lettuces

Local farm fresh micro greens in a cucumber vase with triple cream cheese, roasted tomato
vinaigrette and toasted date nut bread

Heart-Shaped Beet and Goat Cheese: 

Thin heart-shaped slices of roasted beets layered with Bûcheron goat cheese, with endive, navel
orange segments and fresh Black Mission figs with a burnt orange vinaigrette

Compressed Watermelon Salad: 

steakhouse cut New York strip on compressed watermelon with pickled red onion and crumbled Maytag blue cheese

Organic Beet Salad: 

Goat cheese, arugula, black tahini, and Ruby Red grapefruit with champagne vinaigrette and olive, bread toasts

Sweetheart Salad: 

Frisee and butter head lettuce tossed with rose petals and edible nasturtiums, drizzled with a rose-scented champagne vinaigrette

Maine Lobster and Mango Martini: 

Medallions of Maine lobster on a tropical jicama-mango salad tossed in orange honey blossom and lemongrass vinaigrette, presented in a martini glass with Belgian endive and miso-sesame pletzel

Maryland Crab and Corn Tower: 

Maryland crab and corn tower with mache, frisee and micro basil salad, Madeira-tomato vinaigrette

Seafood Agnolotti: 

Crescent-shaped pasta filled with three cheeses and tossed with lobster, shrimp and scallops in a delicate roasted garlic cream sauce with a chiffonade of basil

Glazed Diver Sea Scallops with Chorizo and Rock Shrimp Risotto: 

Clementine glazed sea scallops served over creamy risotto with chorizo and rock shrimp, finished with poblano and piquillo pepper emulsion

Lobster Pumpkin Bisque En Croute: 

Maine lobster blended with pumpkin in a creamy broth topped with puff pastry

Duck Prosciutto: 

Proscuitto style duck breast and sweet cantaloupe on micro greens with sun-dried blueberry vinaigrette and farmer’s cheese crostini

Plated Entrée

FISH/SEAFOOD

Grilled Trout on Sweet Onion Crepes: 

Grilled smoked trout on sweet onion crepes, mustard greens, horseradish broth

Paprika Dusted Alaskan Halibut: 

Roasted filet of halibut with baby French beans, oven-dried roma tomatoes and crisp potato-leek cakes

Tomato, Basil, Mozzarella Stuffed Salmon: 

Salmon filet pocket with fresh buffalo mozzarella, yellow and red tomato concasse, basil julienne, micro basil, broccoli rabe, angel hair pasta, and chunky tomato garlic vinaigrette

Japanese Lacquered Filet of Salmon: 

Seared Atlantic salmon snap peas, straw mushrooms and rice noodles, miso broth

Chile and Honey Glazed Snapper: 

grilled snapper with red pepper, spinach, queso blanco tamale, fava bean, zucchini sauté, and ancho chile honey sauce

Maryland Rockfish and Crab: 

Citrus dusted, grilled rockfish on Silver Queen corn and lump crab ragout, green beans, Old Bay peewee potatoes, lightly-spiked Tabasco roasted red pepper tomato cream

Lobster Ravioli: 

Maine lobster, ricotta, mozzarella and Parmesan cheeses with baby corn and green peas, lobster
cream sauce

POULTRY / PORK

Chicken Roulade: 

Medallions of farm raised breast of chicken filled with spinach and shiitake mushrooms, served with a wild mushroom sauce, accompanied by an apple-shaped potato croquette, asparagus, baby carrots and roasted red peppers, with a tarragon beurre blanc

Breast of Chicken with a Wild Mushroom and Herb Crust: 

Pan seared chicken breast, garlic mashed potatoes, roasted zucchini, sun-dried tomato and
artichoke ragout

Lemongrass Chicken: 

Boneless breast of chicken marinated in lemon grass, Thai basil, sweet garlic, a touch of chili,
seasoned jasmine rice timbale, watercress, grilled scallions

Loin of Pork Stuffed with Dried Fruits: 

Loin of pork stuffed with apricots and prunes, served with a mustard reduction sauce, buttered
spaetzle and wine-braised red cabbage

VEGETARIAN

Portobello Mushroom Tower: 

Grilled portobello mushroom cap filed with a sweet potato puree topped with crispy Tobago onion strings, with sautéed broccolini florets and roasted red pepper with a wild mushroom sauce

Phyllo Bundle:

A melange of sautéed vegetables wrapped in a phyllo bundle with asparagus spears and red pepper coulis

Spring Roll: 

With wok fired Napa cabbage, tofu, firecracker peppers and snow pea shoots with a chile-lime
vinaigrette

Pasta Roulade: 

Pasta pinwheel stuffed with a blend of ricotta, Parmesan and mozzarella cheeses in a tomato fondue with roasted vegetables

Asparagus and Sundried Tomato Risotto: 

With shaved pecorino cheese under crispy asparagus strings

Saffron Couscous: 

With a tagine of roasted vegetables in a spicy harissa broth

Sweet Potato Agnolotti: 

With sage cream and brown butter

Asian Tofu Stir-Fry: 

Szechwan stir-fried Asian greens, sliced tofu, green onion, toasted sesame seeds, ginger, cilantro,
red chilies with teriyaki vinaigrette

DUAL ENTREES

Roast Tenderloin of Beef and Chicken Roulade: 

Filet of beef rubbed in rosemary, thyme, garlic and peppercorn, and farm-raised breast of chicken filled with Prosciutto ham, cheese, roasted red pepper and arrow leaf spinach served with Gruyere potato diamonds and roasted golden beets with a roasted shallot and mushroom sauce and a light basil sauce

Maine Lobster Tail and Grilled Tenderloin of Beef:

Served with herbed stuffed plum tomato, asparagus spears, and white corn flapjack with sauce Béarnaise

Kobe Beef Short Ribs and Grilled Maryland Rockfish: 

Kobe beef boneless braised short ribs and rockfish filet with Yukon gold potatoes, oven roasted beets and French green beans with a Merlot sauce and a citrus fondue

Sesame-Crusted Chicken with Fire-Cracker Shrimp: 

Boneless free-range breast of chicken in an orange glaze with fire cracker shrimp, sweet bok choy and long beans with jasmine rice

Grilled Snapper Filet and Brioche-Crusted Lamb Chop: 

Served on a Mediterranean sauce of chopped tomatoes, onions, black olives and capers, with an eggplant timbale