wedding brunch menu: beverages Fresh Squeezed Assorted Juice passed hors d'oeuvres elegantly passed by our professional, uniformed staff Petite French Toast baby brioche with berries and herb infused syrup, passed on a small triangle plate Petite Bagels with Nova lox, tomato, capers and cream cheese Bloody Mary Shrimp Shooters poached shrimp in horseradish infused tomato juice, passed in cordial glasses the buffet Egg Station a tall wire étagère filled with farm fresh eggs cooked to your style: scrambled, fried or gruyere thyme omelet Potato Pancake Station sautéed a la minute: with sour cream, scallions, housemade apple sauce and crispy pancetta Steaming Hot Sticky Buns cinnamon rolls baked on site in pecan caramel sauce Natural Turkey Sausage Patties with fresh sage
Tall Strawberry Topiary served with dark and milk chocolate sauce and lemon mascarpone cream dessert Wedding Cake customized to your style
wedding buffet menu: passed hors d'oeuvres elegantly passed by our professional, uniformed staff Petite Corn Muffins filled with paper thin Smithfield ham and sweet cream butter Sesame Chicken Salad Cone with fresh Asian herbs and black pepper in a wonton cone Apricot and Fig Lollipops filled with mascarpone and Calabrese cheese the cutting edge sur command carving service Honey Brined Pork Loin with pistachio pesto, roasted shallot aïoli, and petite rolls the buffet Chicken Madras boneless chicken breast and fresh cauliflower simmered in a curried tomato cream sauce served with mint cilantro chutney Broccolini Salad with sliced cremini mushrooms, red onion and sherry vinaigrette Blood Orange and Arugula Salad tossed with dates, toasted almonds, and Parmesan curls with almond oil vinaigrette
Roasted Tri-Colored Fingerling Potatoes tossed in fresh herbs and extra virgin olive oil dessert buffet Autumn Sweet Tooth ginger cookies, white chocolate cranberry pistachio cookies, dark chocolate macadamia cookies, pumpkin bars, swirled blondies, amaretto almond brownies, cut out cookies, dulche de leche sandwich cookies, raspberry currant spice bars and almond studded lady fingers
cocktail party menu: small bites elegantly displayed and passed by our professionally trained staff Dehydrated Apple and Curried Chicken Canapé chicken breast roulade atop dehydrated Granny Smith apple crisp with coconut green curry apple sauce Petite Corn Muffins filled with paper thin Smithfield ham and sweet cream butter Pancetta Wrapped Shrimp with essence of rosemary displayed hors d'oeuvres elegantly displayed Duck Confit Pizza pulled confit of duck, arugula, goat cheese, figs and pine nuts baked in flat bread accented with aged balsamic reduction Short Rib Stuffed Piquillo Peppers braised short rib stuffed peppers with Gournay cheese and smoked pepper puree Bacon Wrapped Chicken "Drumettes" with agave drizzle Black Pepper Smoked Salmon lemon and oregano marmalade served with crostini Caesar Salad Dippers whole romaine hearts and cheese crostini served with Parmesan Caesar dip
Domestic and Imported Cheese Presentation an impressive assortment of domestic and imported cheeses served with strawberries, grapes French bread and imported crackers dessert buffet Petite Pastries almond dacquoise filled with chocolate ganache, Neapolitans, gilded truffles, triple chocolate mousse triangles, eggnog mousse in white chocolate cups, Holland tartes, holiday fruit tartes, kolaches, petit fours and baklava Dulce de Leche Cupcakes fudgy dark chocolate cake injected with silky milk caramel
brunch buffet menu: displayed hors d'oeuvres elegantly displayed Baked Brie en Croute French brie cheese melted in puff pastry, filled with apricot preserves, dried cranberries and butter toasted sliced almonds served with assorted crackers Iced Jumbo Shrimp and Crab Claws with traditional cocktail sauce and lemon Three Tomatoes' Veggie Basket an array of fresh crisp vegetables like tri color beets, heirloom carrots, kohlrabi, watermelon radish, red endive, fennel and broccolini with caramelized onion dipping sauce the buffet Blood Orange and Arugula Salad tossed with dates, toasted almonds, and Parmesan curls with almond oil vinaigrette Petite Iceberg Lettuce Slices with bacon lardons, oven roasted tomatoes, baguette croutons and Danish blue cheese dressing the cutting edge sur command carving service Roasted Choice Rib of Beef with horseradish cream, onion marmalade and petite rolls
Sage Roasted Breast of Turkey with cranberry chutney, green peppercorn rémoulade and cocktail rolls pasta station sur command staff prepares pasta to order Action Pasta Sauté penne and cavatappi with your choice of: marinara, pesto, Alfredo sauce, truffle oil and fresh sage, mushrooms, mixed olives, fresh spinach, candied tomatoes, pulled chicken, friend pancetta, and grated Parmesan sides Roasted Stuffed Baby Bell Peppers tri color peppers filled with black quinoa, fennel, onion and garlic in a sherry tomato gastrique Asiago Potatoes au Gratin with shaved fennel dessert buffet Banana Coconut Macaroon Trifle Shots spritzed with amaretto Pumpkin Eggnog Shot fresh pumpkin cake and eggnog mouse topped with candied ginger Awesome Awesome Cup Cakes chef's assortment of yummy mini cupcakes with festive and colorful toppings Chocolate Crème Brulee with a raspberry cookie
celebration buffet menu: small bites elegantly displayed and passed by our professionally trained staff Prosciutto Wrapped Gnocchi with smoky tomato vinaigrette Sesame Chicken Salad Cone with fresh Asian herbs and black pepper in a wonton cone Artichoke Beignets with ancho mayonnaise displayed hors d'oeuvres elegantly displayed Jumbo Cocktail Shrimp with traditional tomato sauce Extra Chunky Guacamole and Homemade Salsa served with house fried chips the cutting edge sur command carving service Grilled Flank Steak served medium rare with roasted tri color peppers and petite rolls
on the buffet Carnitas Buffet slow roasted pork served with freshly warmed tortillas and an array of accompaniments including pico de gallo, queso fresco, guacamole, shredded cabbage and limes Buttermilk Fried Chicken our classic recipe that makes the Colonel weep Classic Caesar Salad freshly torn Romaine lettuce tossed with garlic croutons, Parmesan cheese and a traditional Caesar dressing Roasted Tri-Colored Fingerling Potatoes tossed in fresh herbs and extra virgin olive oil Broccolini Salad with sliced cremini mushrooms, red onion and sherry vinaigrette dessert buffet Jumbo Cookies peanut butter, chocolate chip, white chocolate pecan, gingersnaps oatmeal raisin and double dipped chocolate Vanilla Ice Cream