Weddings

Passed Hors d’Oeuvres

• Caramelized Brie Tartlets with Fig and Proscuitto
• Roasted Tomato and Mozzarella Bruschetta with Fresh Basil
• Seared Beef Tenderloin Bruschetta with Caramelized Onions
• Warm Artichoke Bottoms with Goat Cheese and Wild Mushrooms
• Parmesan Cheese Cups with Goat Cheese and Sun-dried Tomatoes
• Lobster Salad in Wonton Cups with Fresh Dill
• Tuna Ceviche on Tortilla Chips with Avocado and Pico de Gallo
• Shrimp on Cornbread with Avocado Crème Fraiche
• Tarragon Chicken Salad in Cucumber Cups
• Spinach and Feta Cheese Spanakopitas
• Mediterranean White Bean Crostini
• Seasonal Specials Also Available

Buffet Table Hors d’Oeuvres

• Warm Bourbon Meatballs
• Warm Crab Jarlsberg with Lavosh Crackers
• Warm Spinach and Artichoke Dip Served with Tortilla Chips
• Crudités of Seasonal and Locally Grown Vegetables (served with a Roasted Red Pepper Dip)
• Tortellini Pasta Skewers with Parmesan Dipping Sauce
• Imported and Domestic Cheese Platter
• Antipasto Platter with Smoked Meats and Cheeses
• Vegetarian Antipasto Platter with Artichoke Hearts, Roasted Red Peppers, Mushrooms and Olives
• Hummus with Pita Slices
• Flank Steak Negimaki with Sweet Chili Dipping Sauce
• Vegetarian Thai Spring Rolls with Ginger Dipping Sauce
• Mushroom Caps filled with “Riverview Farms” Sausage
• Vegetable Stuffed Mushroom Caps
• New Potatoes with Broccoli and Asiago Cheese
• Fresh Fruit Platter with Chocolate Grand Marnier Sauce
• Seasonal Specials Also Available

Entrées:
• Sautéed Tenderloin Tips with Pearl Onions and Mushrooms in a Red Wine Sauce
• Sliced Grilled Flank Steak on Petite Rolls with Horseradish Dressing
• Pork Tenderloin on Sweet Potato Biscuits with Guava Jelly
• Marinated Loin of Pork with Sautéed Apples
• Lemon Pecan Chicken with Honey Mustard Sauce
• Almond Chicken with Raspberry Dipping Sauce
• Grilled Lemon Rosemary Chicken
• Chicken Caprese (Breaded Chicken Breast Topped with Organic Basil, Sliced Tomato and Fresh Mozzarella)
• Grilled Salmon with Cucumber Dill Sauce
• Salmon Coulibiac (Salmon in Puff Pastry with Rice and Mushrooms)
• Horseradish Bread Crumb Topped Tilapia
• Oven Roasted Beef Tenderloin with Mushroom Demi-Glace
• Miso and Sake Glazed Sea Bass Served over Asian Vegetables
• Seasonal Fish Selection
• Grilled Leg of Lamb with Blackberry Jus

Sides:
• Rice Pilaf
• Wild Rice with Toasted Pecans
• Garlic Smashed New Potatoes
• Oven Roasted New Potatoes
• Twice Baked Potatoes
• Three Cheese Potatoes
• Tomato and Zucchini Gratin
• Seasonal Locally Grown Vegetable Medley (Grilled or Oven Roasted)
• Sautéed Green Beans
• Steamed or Grilled Asparagus
• Grilled Vegetable Platter with Balsamic Glaze
• Chef’s Choice Seasonal Vegetable Selection

Salad: served with assorted dressings
• Mixed Field Green Salad with Cherry Tomatoes and Cucumbers
• House Salad of Romaine and Green Leaf Lettuce with Cherry Tomatoes, Carrots, Cabbage and Cucumbers
• Caesar Salad with Shaved Parmesan Cheese
• Blue Cheese and Iceberg Salad (Wedges of Iceberg Lettuce with Crumbled Blue Cheese and Tomatoes)
• Mixed Field Green Salad with Dried Cranberries, Candied Walnuts, Red Onion and Crumbled Blue Cheese

Chef-Attended Carving Station
• Oven Roasted Beef Tenderloin with Horseradish Dressing and Warm Gorgonzola Sauce
• Pork Tenderloin with Sour Cherry Chutney or Assorted Mustards
• Rack of Lamb Served with Blackberry Jus
• Oven Roasted Loin of Pork • Steamship Round with Horseradish Dressing and Jus
• Oven Roasted Breast of Turkey Served with Assorted Mustards
• Grilled Flank Steak: BBQ, Seasoned or Teriyaki

Pasta Station
• Pasta Station with Homemade Pesto, Marinara or Alfredo Tossed with Choice of Ingredients
• Additional Cost for Chef Attended Station