Town & Country offers
an open bar serving both straight and mixed drinks, using premium
brands of liquor throughout cocktail hour and dinner.
Hot Hors d'oeuvres
Served Butler Style
Chicken Yakatura with Mustard/Soy
Dip
Tuna Teriyaki with Scallion & Ginger
Veal Milano Provencal
Mini Shish Kabobs
Beef Rangoon with Plum Chutney
Potato Pancakes with Apple Sauce
Spanicopitas
Mushrooms Stuffed with Crabmeat
Tempura Vegatable with Hoisin Dipping Sauce
Blackend Tuna with Louisana Romulade
Shrimp Scampi
Steak Teriyaki with Scallion Sauce
Wild Mushroom Risotto Cake with Onion Confit
Sate Chicken with Peanut Sauce
Sesame Tuna Over Japanese Radish and Ginger Sauce
Charred Spicy Beef with Chili Dipping Sauce
Sesame Chicken with Plum Sauce
Bruchetta with Roasted Red Peppers & Tarragon
Mediterranean Vegetable Tarlets
Macadamia Vegetable Tarlets
Macadamia Nut Chicken on Endive Leafs
Franks Encroute with Deli Mustard
Fried Calamari with Cocktail Sauce
Baby Stuffed Artichokes
Chef Carving
Roast loin of Pork with
Caramelized Mushrooms and Onions
West Virginia Ham with Pineapple Glaze
Steak aux Poirve with Green Peppercorn Sauce
Turkey Breast with Three Mustard Sauce
Basket of Toasted Croustades
Chef Preparing Pasta
to Order
Penne and Cavetelli Pasta
with Choice of Two Sauces · Alfredo · Aloli ·
Alla Vodka · Tomato with Fresh Basil · Bolognese
· Parmesan and Romano Cheese
Bruchetta Station
Freshly Baked Italian Bread,
Toasted and Topped with Chopped Tomato, Garlic, Spices and Extra
Virgin Olive Oil
Chef With Wok Preparing
Beef Lo-Mien with Oriental
Vegetables in Hoisin Sauce · Chinese Chicken with Oriental
Spice Nuts and Cantonese Fried Rice
Dumpling Station
Vegetable Dumplings / Steamed
Beef and Chicken Dumplings with Scallion Soy Dipping Sauce
Silver Chafing Dishes
Featuring
Mussels Marinara with Linguini
Sausage and Peppers
Veal & Peppers over Rice Pilaf
Chicken Scampi with Herb Rice
Chicken Scaperilli over Linguini
Fried Calamari with Spicy Marinara Sauce
Eggplant Rollatini with Tomato Basil Sauce
Satellite Station
The Garden
Mosaic Design of Garden Vegetables of Carrot Sticks, Celery Stalks,
Red & Yellow Peppers, Zucchini, Squash in a Wicker Basket
with Herb Dip and Horseradish Dip Decorated with Various Imported
Fresh Vegetables
Antipasto
Antipasto with Roasted Red
Peppers, Peppercini, Artichokes, Anchovies, Olives, Garlic Broccoli
and Tuscan Tomatoes Penne Pasta with Sun Dried Tomatoes &
Pesto
International Cheeses and
Italian Wine Station
Smoked Gouda Brie, Cheddar Cheese, Swiss, Blue Cheese, Monteray
Jack, Assorted Crackers and Breads
Hand Carved Ice Sculpture
with Cocktail Shrimp, Alaskan Crab Legs, Clam on the Half Shell,
Oyster on the Half Shell, Stone Crabs, Jumbo Lump Crabmeat
Appetizer
Manicotti with Tuscan Tomatoes
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Imported Proscuitto wrap Over Fresh Melon
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Fresh Mozzarello
Beef Steak Tomatoes
Fresh Basil with Extra Virgin Olive Oil
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Champagne Toast
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Salads
Caesar Salad with Grated
Cheese
Caesar Dressing and Grated Breads
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Field Green Salad with Boston Leaf Radicchio Ruby Leaf
Julienne Red Peppers and Portabello Mushroom
Herbal Vinaigrette Dressing
Foccacia Breads
--- Intermezzo – Lemon or Raspberry
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Entrees
Roast Prime Ribs of Beef
au Jus
Sliced Filet Mignon with Red Wine Sauce
Roast Leg of Lamb Sliced with Minted Brown Sauce
Roast Sirloin of Beef with Borderlaise Sauce
Sauteed Chicken Breast with Tuscan Tomatoes & Fresh Basil
in Buerre Blanc Sauce
Chicken Marsala with Wild Imported Mushrooms
Chicken Franchaise with White Wine Sauce
Broiled Norwegian Salmon with Lemon & Dill Sauce
Red Snapper with a Fine Herb Sauce
Medley of Fresh Sauteed
Vegetables
Duchess Potatoes in Pastry Barquettes
Dessert
Traditional Wedding Cake
Served Tableside
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Platters of Miniature
Cannolies and Napoleons
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Brewed Decafe/Coffee/Inported Tea
Cordial Bar Displaying
Espresso Irish Coffee Cappuccino
After Dinner Liqueurs
Other Included Services
Service personnel, solid
color linens, bridal suite, seating cards, directional cards and
checkroom matron.
Valet Parking (optional)
