» Sample Wedding Menu

 


Wedding Reception

Upon the arrival of your guests champagne with fresh berries will be served butler style



Full Open Bar

All premium liquors, variety of California wines, domestic champagne, imported and domestic beer, fruit juices and assorted soft drinks



Cocktail Reception

Selection of hors d’Oeuvres, served butler style, featuring:

Chicken Yakatura with Mustard/Soy Dip
Grilled Salmon with Teriyaki Glaze
Veal Milano Provencal
Mini Shish Kebobs
Petit Potato Pancakes with Apple Sauce
Spanicopitas in Phyllo Shell
Mushrooms Stuffed with Crabmeat
Tempura Vegetables with Hoisin Dipping Sauce
Blackened Tuna with Louisiana Romulade
Shrimp Scampi
Beef and Mushroom Turnovers
Steak Teriyaki with Scallion Sauce
Wild Mushroom Risotto Cake with Onion Confit
Sate Chicken with Peanut Dip
Encrusted Sesame Tuna with Ginger Sauce
Charred Spicy Beef with Chili Dipping Sauce
Sun Dried Tomato & Wild Mushroom Quiche
Sesame Chicken with Plum Sauce
Mediterranean Vegetable Tartlets
Franks Encroute with Deli Mustard
Baby Stuffed Artichokes
Baked Brie with Raspberry Sauce
Bacon & Cheese Turnovers
Quiche Lorraine
Empanada


Captain Stations

Carving Station

Fresh Prime Meats Roasted to Perfection and Sliced to Order

Herb Roast Turkey Breast with Old Fashion Brown Gravy
Marinated London Broil with Merlot Reduction
Garlic Roasted Pork Loin with a Raspberry-Chipotle Glaze
Maple Glazed Smithfield Ham with a Roasted Pineapple Chutney
Accompanied by Crusty Breads


Taste of Italy

Captain Preparing
Penne Pasta with Pink Vodka Sauce, Green Peas & Prosciutto
Farfalle Pasta with Sun Dried Tomatoes and Sauteed Spinach
tossed in Olive Oil and Garlic
Rigatoni with Fresh Tomato, Basil, Garlic and Shitake Mushrooms
Cavatelli with Broccoli, Hot & Spicy Sausage
White Truffle Cream
Fettuccini Alfredo

Foccacia Breads - Bruschetta - Grated Parmesan Romano


Oriental Flavor

A Variety of Stir Fried Chinese Vegetables
Served with Your Choice of Beef, Chicken or Baby Shrimp
Delicately Accented with Soy Sauce
Cantonese Fried Rice - Vegetable Dumplings
Asian Crispy Noodles


Panini Station

Fresh Baked Italian Bread with an Assortment of Fillings
Prepared in a Cast Iron Press
Prosciutto, Fresh Mozzarella, Sweet Tomato and Basil Pesto
Spiced Ham and Imported Gruyere Cheese
A Variety of Roasted Vegetables with Balsamic & Basil Sauce


Georgian Chafing Dishes

Fried Calamari with Spicy Marinara
Eggplant Rollatini Topped with Fresh Mozzarella
Sweet Italian Sausage with Grilled Tri-Color Peppers
New Zealand Mussels over Linguini
Chicken Scapparreli with Artichokes, Black Olives and Eggplant
Veal & Peppers with a Champagne Rice Pilaf
Eggplant Parmigiana



International Cheese and Wine Display

Fine Imported and Domestic Cheeses

Parmigiana, Bel Paese, Cheddar, Fontina, Swiss Lorraine & Brieserved with California Red and White Wineassorted Wafers and Crisps

Fresh Mozzarella Cheese with Sliced Beefsteak Tomatoes andProsciutto with Basil and Virgin Olive Oil



Salumeria Display

A Lavish Display of Imported Italian Specialties

Soppressata, Auricchio Provolone, Mortadella, Capicola & Genoa SalamiPlatters of Marinated Olives, Artichokes and Peppers



Gourmet Vegetable Display

Harvest of Grilled Vegetables Marinated Balsamic VinaigretteGarden Fresh Vegetable Crudité with Dipping Sauces



Seafood Bar

Iced Little Neck or Cherrystone Clams on the Half Shell.Bluepoint Oysters, Cocktail Crab Claws, Chilled Shrimp.

Seafood Salad

Lemon Wedges, Cocktail Sauce and Freshly Grated HorseradishPresented on Crushed Ice and Seaweed



Mediterranean Display

Hummus with Tahini and Pita BreadsTabbouleh SaladRoasted Vegetables with Yogurt DipStuffed Grape Leafs



Dinner

First Course – Salad

Baby Field Greens Tossed withSun Dried Tomatoes, Black Olives, Baby ArtichokesHerb Vinaigrette Dressing


Mesculin Salad

California Dried Cranberries, Bartlett Pears & Crumbled Blue CheeseBalsamic Dressing


Tossed Salad

Julienne Carrots, Cucumbers, Pear Tomatoes,Home Style CroutonsCreamy Parmesan Dressing

Baskets of Foccacia Breads
Extra Virgin Olive Oil



Entrées

MEAT

Roast Sirloin of Dry Aged Beef with Port Wine Sauce


Traditional Prime Ribs of Beef with Fresh Horseradish – Au Jus


Sliced Filet Mignon with Béarnaise Sauce


Dry Rubbed Grilled Rib Eye Steak au Naturale

CHICKEN

Pan Seared French Breast of Chicken with Pecan Crust & Mustard Sauce


Roulade of Chicken Stuffed with Wild Mushroom DuxelleBrandy Cream Sauce


Chicken Scaloppini Layered with Spinach, Prosciutto,Fresh Mozzarella and Marsala Wine Demi-Glace


Sauteed Breast of Chicken Topped withTuscan Tomatoes, Fresh Basil and Buerre Blanc Sauce


FISH

Broiled Filet of Salmon with a Pine Nut CrustDijon Mustard & Chive


Rolled Filet of Sole with AsparagusTarragon Cream Sauce


Pan Roasted Rock Island BassMango Salsa


Broiled Tilapia with Miso Glaze topped with Confetti Vegetables

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Duchess Potato Infused with Garlic & Chives in a Puff Pastry Shell
Medley of Fresh Seasonal Vegetables



Desserts

Occasion Cake and One of the Following

Molten Chocolate Lava Cake with Crème Anglaise & Fresh Berries


Warm Apple Tart with a Scoop of French Vanilla Bean Ice CreamCaramel Sauce


Crème Brulee Scented with Madagascar Vanilla BeanFanned Strawberry


Sorbet Trio -- Chocolate Basket with Raspberry, Lemon & Mango SorbetTopped with Wild Berry Coulis


Freshly Brewed Coffee - Decafe - Selection of Teas
International Coffee Bar
Espresso - Cappuccino - Irish Coffee