Champagne Toast Two Hours of Hosted Cocktails. Champagne Toast Two Hours of Hosted Cocktails

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2 Champagne Toast Salad Baby Field Greens, Roasted Golden Beets & Red Onion Blue Cheese Vinaigrette Intermezzo Chef s choice of sorbet to compliment your entree Plated Chicken Mushroom Stuffed Chicken Breast Served on a Bed of Spinach & Basil Petite Carrots & Spaghetti Squash Sundried Tomato Risotto Assorted Rolls & Lavosh Champagne Toast Salad Bibb Lettuce, Fresh Poached Pear, Crumbled Bleu Cheese Pear Vinaigrette & Toasted Pecans Intermezzo Chef s choice of sorbet to compliment your entrée Plated Beef Fillet of Beef Served with White Truffle Sauce Oven Roasted Potato & Seasonal Inspired Vegetable Assorted Rolls & Lavosh 2

3 Champagne Toast Salad Cirtus Spinach & Bibb Tender Leaves, Orange Segments Shaved Red Onion, Miniature Tomato Lemon Vinaigrette Intermezzo Chef s choice of sorbet to compliment your entrée Plated Duet Filet of Beef & Your Choice of: Chicken, Mahi-mahi, Salmon, Sea Bass, Shrimp or Crab Cake Chef Paired Potato or Risotto & Seasonal Vegetable Assorted Rolls & Lavosh Champagne Toast Inspirations Buffet Baby Spinach Salad & Brie with Balsamic Vinaigrette Petite Greens with Herb Vinaigrette Grilled Asparagus wrapped with Prosciutto & Drizzled with Garlic Infused Olive Oil Chilled Linguini, Shrimp, Scallions with Cayenne Vinaigrette Fresh Fruit Display Choice of Three Entrees: Sliced Roast Tenderloin of Beef & Dijon Demi jus Grilled Salmon Ginger-Lime Beurre Blanc Oven Roasted Chicken & Marsala Mushrooms Sliced Wasabi Rubbed Pork Loin & Asian Apple Chutney Sundried Cherry Rice Pilaf & Garlic Mashed Potatoes Herb & Butter Vegetable Medley Assorted Rolls & Lavosh 3

4 Champagne Toast Salad Station Build Your Own Salad Station of Gourmet Greens & Romaine Lettuce Crumbled Bleu Cheese, Pine Nuts, Mandarin Oranges, Olives, Tomatoes, Cucumbers & More Includes House Made Ranch & Vinaigrette Dressing Carving Station Turkey & Beef Tenderloin Silver Dollar Rolls & Appropriate Condiments (1 Chef per 100 Guests at $ per Chef) Chilled Seafood Bar Gulf Shrimp & Alaskan King Crab Claws Served with Cocktail Sauce, Lemons & Tabasco (Based on 6 Pieces per Person) Smashed Potato Bar Peruvian, Yukon Gold, & Sweet Potatoes Served with Choice of Toppings: Shrimp Sauté with Cream Sauce Peppered Bacon, Green Onions Sour Cream, & Diced Chives Whipped Butter served with Shredded Beef Served in a Martini Glass (1 Chef per 100 Guests at $ per Chef) 4

5 Consider Adding the Following to a Seated Meal: Fried Goat Cheese With Apple & Walnut Compote Lobster Ravioli With Foie Gras Demi Garnished with Fried Leeks Jumbo Prawn Cocktail Martini Served on a bed of Pineapple Salsa Plantain Chips Artisan Plate Hummus, Selection of Cheese, Marinated Olives & Peppers Crostini & Flat Bread A Sweet Ending to any Meal Viennese Station A Selection of Bailey s, Espresso, Bittersweet & Milk Chocolate Truffles Bite Size Selection of Cheesecakes Miniature Fresh Fruit Tarts Carmel, Vanilla, Hazelnut & Amaretto Syrup Soy, Skim or 2% Milk & Freshly Whipped Cream Chocolate Shavings, Cinnamon Sticks, Citrus Zest & Sugar Sticks Fondue Station Duo of Swiss White Chocolate & Valrohna Dark Chocolate Served with Pretzel Sticks, Marshmallows, Rice Crispy Treats Fresh Bananas, Strawberries, Pineapple, Pound Cake Chopped Nuts, Toffee Pieces & Sprinkles 5

6 Minimum of 25 pieces per hors d oeuvre Hot Breaded Artichoke with Bousin Cheese Vegetable Pot Stickers with Sake Soy Sauce Pear & Brie en Croute Wild Mushroom Tart Mini Chicken Cordon Bleu Tandori Chicken or Beef on Bamboo Skewer with Yogurt Sauce Arancini-Risotto & Cheese wrapped in Panko and served with Roasted Pepper Sauce Thai Chicken Cigar with Peanut Sauce Orange Wasabi Shrimp with Panko Crust Panang Shrimp with Thai Chili Sauce Bacon Wrapped Date & Apricot Brochette Mini Beef Wellington Beef Kabob with Brazilian Chimichurri Lump Crab Cake with Red Curry Cream Baby Squash, Smoked Chicken, & Crisp Bacon in Phyllo Spanikopita Cold Fingerling Potatoes with Crème Fraiche & Caviar Black Mission Fig & Stilton Cheese with Port Wine Glaze Roasted Peppers with Feta Cheese on Crostini Crab & Serrano Peppers with Mango Marmalade Maytag Bleu Cheese in Endive with Grape Relish Spoons, Forks, & Shots Chickpea and Vegetable Salad Seafood Ceviche Ahi Tuna Tartar with Wasabi Caviar and Chives Cold Beef Tenderloin with Mustard Drizzle Smoked Duck with Pineapple and Peppercorn Honey 6

7 In order to better cater to your wedding day and the time of year you choose to host the occasion in, we are happy to offer a Seasonal Wine List. Please consult your Catering Manager to learn more about your season of wines available and customizations of your bar package. Below please find our brands listed. Call Brands Dewar s White Label Scotch Seagram s 7 Whisky Jim Beam Bourbon Bacardi Light Rum Smirnoff Vodka Beefeater Gin Jose Cuervo Gold Tequila Premium Brands Johnny Walker Red Scotch Canadian Club Whiskey Jack Daniels Bourbon Bacardi Rum Absolut Vodka Tanqueray Gin Jose Cuervo 1800 Tequila House Sparkling Wine Carousel Classique Brut House White Wine Eco Balance Chardonnay House Red Wine Eco Balance Cabernet Sauvignon Hosted bars are subject to 22% service charge. All prices include Texas Liquor Tax. 7

8 1400 Plaza Place, Southlake, Texas, United States Tel: Fax: