WEDDING. Culinary. Each Belle Haven Wedding includes a selection of eight (8) butler-passed hors d oeuvres, and a three- or fourcourse

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1 WEDDING Culinary Our culinary brigade, led by award-winning Certified Executive Chef Gregory Sharpe, is anxious to delight your senses with their culinary creations. Our menus are guided by the principles of sustainability and freshness, and feature many locally produced items. We have included a wide variety of menus for your consideration in this literature, and selecting from these packages offers you the most economical options for your event. Please keep in mind that we will gladly work with you to customize a menu to satisfy your particular tastes, dietary needs and budgetary requirements. Each Belle Haven Wedding includes a selection of eight (8) butler-passed hors d oeuvres, and a three- or fourcourse dinner. Please note that should you decide to offer a choice of entrée to your guests, the higher priced entrée of those chosen will determine the price for all of the choices offered. 1

2 PASSED HORS D OEUVRES (Please select eight (8) from the following lists) FROM THE OVEN WILD MUSHROOM TART MERLOT BRAISED SHORT RIB & TRUFFLE POTATO SPOON CRISPY DUCK SPRING ROLLS, SPICY PLUM SAUCE SHRIMP CHOPSTICK MINIATURE BEEF WELLINGTON PETITE JUMBO LUMP CRAB CAKES, BRIOCHE TOAST, SHERRY REMOULADE MEDITERRANEAN VEGETABLE TULIP NEW ENGLAND LOBSTER COBBLER CHORIZO-STUFFED DATE RATATOUILLE TARTS WITH WARM GOAT CHEESE TANDOORI SPICED CHILI LIME SALMON SATAY, CUCUMBER RAITA, CILANTRO CHUTNEY PRESERVED LEMON & GOLDEN RAISIN RISOTTO SPOONS 2

3 PASSED HORS D OEUVRES CONTINUED CHILLED HORS D OUEVRES ROASTED LOCAL BEET TARTAR, FIRE FLY GOAT CHEESE, CANDIED PECANS SEARED BEEF TENDERLOIN CARPACCIO, ASIAGO CHIP, MICRO ARUGULA CURED GRAVLAX SALMON, TOAST POINT, CHIVE CRÈME FRAICHE AND SALMON ROE INDIVIDUAL CRUDITE COCKTAIL, BABY FARMERS MARKET VEGETABLES & GREEN GODDESS POLENTA CROSTINI, BALSAMIC MUSHROOM TAPENADE, RICOTTA SALATA WASABI PEA-CRUSTED TUNA TATAKI, SEAWEED SALAD, SWEET SOY CRISPY CONE WITH BASIL GOAT CHEESE, OLIVE AND GRAPE TOMATO GORGONZOLA STUFFED BLACK MISSION FIG, CARAMELIZED WALNUTS, PROSCIUTTO DI PARMA 3

4 STATIONARY HORS D OEUVRES OPTIONS (Optional - available for an Additional Charge) CHAMPAGNE & BRIE FONDUE 12. with Toasted Baguette, Grilled Local Apple, Grapes, Crisp Vegetables ARTISANAL CHEESE BOARD 15. Selection of Hand Crafted and Small Dairy Farmstead Cheeses Paired with Dried Fruits, Nuts, Fig Jam and Fresh Fruit Garnishes, Sliced Baguettes, Water Crackers MEZZE & TAPAS TABLE 12. Red Pepper Hummus, Tabbouleh, Baba Ghanouj, Cured Olives, Marcona Almonds, Sheep s Milk Feta, Stuffed Grape Leaves, Roasted Peppers, Garlic Confit, Glazed Cippolini Onions, Cured Meats, Pita, Lavosh, Flatbread, Crostini SEAFOOD RAW BAR (price based on 1 of each per person) 40. Poached Jumbo Shrimp, Cracked Alaskan King Crab Legs, Local Oysters, Chilled Mussels, Rock Shrimp & Scallop Ceviche, Lobster Cocktail, Bloody Mary Cocktail Sauce, Lime-Dijon Aioli, Shallot-Champagne Mignonette, Tabasco and Lemons over Crushed Ice Prices are per person FIRST COURSE SELECTIONS CHESAPEAKE CRAB BISQUE Petite Crab Cake, Chive Oil WILD MUSHROOM VELOUTE White Truffle Essence, Fresh Herbs CHEF S SOUP OF THE SEASON Prepared with the Freshest Ingredients the Season has to Offer MAINE LOBSTER BISQUE EN CROUTE Classically Prepared with Lobster Morsels and Brandy WATERCRESS & CURLY ENDIVE SALAD Roasted Ruby & Gold Beets, Toasted Walnuts, Goat Cheese Spheres and a Roasted Shallot Vinaigrette 4

5 FIRST COURSE SELECTIONS CONTINUED BABY SPINACH SALAD Cinnamon Sugared Pecans, Grilled Apples, Belgian Endive, Maple-Cider Vinaigrette BOUQUET OF BABY GREENS Dried Cherries, Flat Bread and Local Goat Cheese, Balsamic Vinaigrette HEARTS OF ROMAINE SALAD Grana Padano, Garlic-Parmesan Crostini, Classic Caesar Dressing ARUGULA & CRESS SALAD Candied Walnuts, Port Wine Poached Pear, Roaring 40 s Blue Cheese, Sherry Vinaigrette APPETIZERS (SECOND COURSE) (Optional - available for an Additional Charge) SMOKED SALMON & LUMP CRAB TERRINE 14. Roasted Tomato, Spinach, Citrus Crème Fraiche, Chive Oil TOMATO TART TATIN 10. Local Goat Cheese, Crispy Pastry Leaves, Herb Salad HOUSE CURED SCOTTIS SALMON GRAVLAX 13. Potato Rosti, Oven Dried Cherry Tomatoes, Pepper Cress, Lemon Oil WILD MUSHROOM RISOTTO 11. Fresh Herbs, White Truffle Essence, Crispy Leeks, 25 year old Balsamic ARTICHOKE & CHEVRE RAVIOLI 12. Fresh Chive Pasta, Champagne Vin Blanc Chesapeake Jumbo Lump Crab Cake, Celery Root Remoulade, Romesco Sauce INTERMEZZO A refreshing sorbet will be offered prior to the entrée being served. Flavors to be determined based upon first course and entrée selections. 5

6 ENTRÉE SELECTIONS All entrees are accompanied by chef s selection of starch & vegetable unless otherwise noted. WIND BALSAMIC GLAZED BREAST OF CHICKEN Locally raised Amish chicken stuffed with Creamy Brie & Caramelized Shallots, Wild Mushroom-Truffle Risotto, Swiss Chard, Baby Tomatoes, Roasted Chicken Jus Lie 110. CRISPY CHICKEN ROULADE Prosciutto di Parma, Sun-Dried Tomato, & Baby Spinach, Mascarpone-Sage Polenta, Tomato Demi-Glace 110. PAN ROASTED FRENCH CUT BREAST OF CHICKEN Spinach-Shiitake Mushroom Mousse, Boursin Potato Puree, Braised Leg, Seasonal Vegetables, Natural Reduction 110. WATER LOBSTER CRUSTED STRIPED BASS Asparagus Ravioli, Parsnip Puree, Asparagus 120. SEARED SALMON Braised Lentils, Apple-Watercress Salad, Fennel Vinaigrette 120. CHESAPEAKE JUMBO LUMP CRAB CAKES Peruvian Potato Puree, Cacon-Edamame Succotash, Stone Ground Mustard Buerre Blanc 120. HERB SEARED SWORDFISH Tomato-Gouda Risotto, Leek Fondue, Sauce Mornay 120. Prices are per person 6

7 ENTRÉE SELECTIONS CONTINUED LAND CLASSIC GRILLED FILET MIGNON OF BLACK ANGUS BEEF Truffled Demi, Duchess Potatoes, Seasonal Vegetables 130. PAN ROASTED NEW YORK SIRLOIN MEDALLION Pinot Noir Bordelaise Sauce, Potato Gratin, Seasonal Vegetables 130. HERB SEARED PETITE FILET MIGNON & ZINFANDEL BRAISED BEEF SHORT RIBS Natural Reduction, Roasted Potato, Seasonal Composition of Vegetables 130. CHEF S SPECIALTIES LAMB & VEAL LAMB DUET Mushroom-Crusted Petite Rack, Syrah-Braised Lamb Shoulder, Potato Puree, Baby Vegetables, Rosemary Lamb Jus 135. HERB RUBBED & GRILLED VEAL CHOP Cognac Mushroom Ragout, Grilled Asparagus, Crispy Polenta Cake 135. Prices are per person 7

8 CHEF S SPECIALTIES CONTINUED FRIENDS PETITE FILET OF BEEF TENDERLOIN & ROASTED GARLIC SHRIMP Lobster Mashed Potatoes, Pressed Greens, Carrots, Bordelaise Sauce 140. BEEF MEDALLION & JUMBO LUMP CRAB CAKE Potato-Celeriac Puree, Tiny Green Beans, Grain Mustard Sauce 140. PAN SEARED FILET MIGNON & SALMON FILET Fennel Leek Confit, Fingerling Potato & Mushroom Hash, Roasted Roma Tomato 140. GRILLED BREAST OF CHICKEN & SAUTEED SRIPED BASS Dry Sherry Cream, Morel Mushrooms, Sweet Corn Polenta Cake, Rainbow Chard 140. FROM THE EARTH Priced Accordingly Vegetarian entrees will be tailored to your individual tastes. Prices are per person 8