Wedding Buffet Menu
Passed Hors D’oeuvres (Please Select Two)
Melted Brie and Candied Apricot Bruschetta
Italian Sausage Stuffed Mushroom Caps
Tomato & Fresh Basil Bruschetta with Mozzarella
Hawaiian Chicken Satay with Luau Sweet & Sour Glaze
Tomato and Fresh Mozzarella Stack with Balsamic Honey
Seared Beef on Toasted Rye with Horseradish Cream
Chipotle Chicken Salad Tostadas
Vegetable Spring Roll
Appetizer Display
Classic Fondue au Fromage
Swiss Gruyere and Kirshwasser with assorted breads and vegetables
Salads
Tropical Ambrosia Salad with Pineapple, Mango and Papaya
Penne Pasta Salad with Roasted Vegetables in Balsamic Vinaigrette
Mixed Field Greens with Julienne Carrots, Cucumbers, Sliced Red Onion and Tomatoes
Served with your choice of two Dressings
Entrees (Please Select Two)
Chicken Piccata Served in a Citrus Cream Sauce
Chicken Marsala with Roasted Peppers and Portobello Mushrooms
Macadamia Crusted Chicken with a Cranberry Compote
Grilled Ahi Tuna with a Pineapple Mango Avocado Salsa
Seafood Fettuccine with Shrimp, Clams and Mussels in a White Wine Alfredo
Grilled Salmon with a Light Honey Glaze
Pan Seared Tilapia with Papaya Chutney
Beef Brisket with Chipotle Orange BBQ Sauce
Prime Rib Carving Station with Horseradish Root and Cream Sauce*
Roasted Pork Loin with a Brandy and Pear Glaze
Sides
Trio of Roasted Potatoes -Yukon, Russet and Sweet-
Mixed Grilled Vegetables
Pineapple Rice with Toasted Almonds
All dinners are served with freshly baked rolls
Water, Ice Tea and a Coffee Station
* $75.00++ Carving Station Fee / Minimum of 60 guests
++ To our prices we add 7.95% Tax and 22% Gratuity
Sweetheart Plated Dinner
Passed Hors D’oeuvres (Please Select Three)
Melted Brie and Candied Apricot Bruschetta
Italian Sausage Stuffed Mushroom Caps
Tomato & Fresh Basil Bruschetta with Mozzarella
Hawaiian Chicken Satay with Luau Sweet & Sour Glaze
Tomato & Fresh Mozzarella Stack with Balsamic Honey
Seared Beef on Toasted Rye with Horseradish Cream
Chipotle Chicken Salad Tostadas
Vegetable Spring Roll
Salads (Please Select One)
Mixed Field Greens with Julienne Carrots, Cucumbers, Sliced Red Onion & Tomatoes
Spring Mix with Candied Pecans, Seasonal Fruits, Maytag Gorgonzola & Balsamic Vinaigrette
Spinach Salad with Raisins, Pine Nuts, Feta Cheese & Raspberry Walnut Vinaigrette
Romaine with Parmesan Croutons and Cherry Tomatoes & a Creamy Caesar Dressing
Entrees (Please Select One or Two*)
Stuffed Chicken with Sun-dried Tomato, Prosciutto and Mozzarella with a Roasted Garlic Cream Sauce
Grilled Chicken Breast with a Citrus Marinade and a Mango and Pineapple Glaze
Stuffed Chicken with Portabella Mushrooms and Artichoke Hearts in Buerre Rouge
Grilled Chicken with a Brandy Cream Sauce
Pan Seared Swordfish with Papaya Chutney
Salmon with an Blood Orange Béarnaise Sauce
Macadamia Crusted Orange Roughy with a Melon Sauce
Panko Dusted Halibut in a Citrus Buerre Blanc
Pork Tenderloin Medallions with a Brandy & Pear Glaze
Stuffed Pork Loin with Sun Dried Tomato Bleu Cheese with a Rum Raisin Sauce
Colorado Lamb with an Apple and Amaretto Glaze
New York Strip with Gorgonzola Butter
Pistachio Crusted Filet with a Cabernet Reduction
Sides (Please Select One Vegetable and One Starch)
