First Course - Seated
Fresh Beefsteak Tomato Slices Layered With Basil, And Red Onions
With Homemade Red Wine Vinegar & And Virgin Olive Oil

Baskets Of Crusty Rolls, Baby Chevré, Multi-Grain Sourdough, Pumpernickel And
Rye Sticks With Roasted Pepper Butter

Second Course - Seated
Wild Mushroom Bisque

Dessert
Dessert Bar - Lemon Mousse Tort, Key Lime Tort With Raspberry Sauce,
Chocolate Cheese Cake With Assorted Miniatures: Chocolate Truffles, French Cookies,
Bourbon Pecan Squares, Chocolate Lace Diamonds, Carmelitas, Almond Tulles, Florentines
Dark roasted French Decaf & Regular And Assorted twings Tea

WEDDING  MENU - 2

Hors D'Oeuvres - Passed & Tabled
Cheese Platter - "Great" Hard & Soft Cheeses: - St. Andres, Saga Blues, Vermont Cheddar,
With Harvest Grapes And A Basket Of Assorted Breads & Crackers

Crabmeat Melties - Maryland Crab in a Light Sherried Cream Sauce and Buttered Puff Pastry

Skewered Chicken Sate With Indonesian Peanut Sauce

Sun Dried Tomato & Mozzarella Puff Pastry Swirls

Wild Mushroom And Leek Tarts In A Puff Pastry

Pasta And Salad Table
Artichoke Linguine - Linguine Tossed In A Sauce of Artichoke Hearts With
Capers, Italian Parsley, Lemon Juice, And Virgin Olive Oil

Orichette Pasta With Prosciutto, Italian Bacon, And Onion Sauce

Elegant Salad Of Tossed Baby Lettuce, Red Oak, Mesclun, Frieze, Radicchio, Endive, Mache,
With Dried Cranberries & Pine Nuts In A Light Balsamic Olive Oil Vinaigrette Dressing

Slices Of Mozzarella Cheese And Jersey Beefsteak Tomatoes With Fresh Pesto Dressing

Main Course - Buffet
Sliced Chateaubriand With Susan's Green Peppercorn Bernaise Mustard Sauce

Poached Filet Of Atlantic Salmon With Cucumber Dill Sauce

Seasonal Vegetables Aú Gratin

Fresh Asparagus Spears & Confit Of Red Pepper With Dijon Sauce

Medley Of Oven Roasted Parsnips, Red Bliss Potatoes, And Turnips With Rosemary,
Thyme, Garlic, And Olive Oil

Basket Of Crusty Rolls, Baby Chevré, Pumpernickel & Rye Sticks With Herb Butter

Dessert
Wedding Cake Of Choice
Italian Roasted Regular Coffee & Twinings Teas

WEDDING  MENU - 3

Hors D'Oeuvres - Tabled & Butlered
Basket Of Seasonal Garden Crudité - Broccoli Flowerets, Tri-Color Peppers,
Carrot And Celery Spears, Baby Radish, And Cherry Tomatoes With Susan's Fresh Herb Dips

Roquefort Silk And Grilled Walnuts On Toast Points

Wheel Of Baked Brie En Crouté With Apricot Almond Conserve, Baguette, And Crackers

Mushroom Croustades With Caramelized Onions

California Vegetable Rolls With Ginger And Wasabi

Puff Pastry Cheese Straws

Raw Bar
Little Neck Clams, Oysters On The Half Shell, And Cold Poached Shrimp
With Lemons, Zesty Cocktail Sauce, Dragon Sauce, And Louisiana Hot Sauce

First Course - Seated
Mixed Seasonal Greens Of Red Oak, Radicchio, Endive, Frieze, Mache, Baby Lettuce
And Gorgonzola Dressing Topped With Toasted Walnuts

Basket Of European Style Rolls - Multi-Grain Sourdough, Crusty Country Rolls,
Raisin Nut, Mini Chevré, And Walnut Rolls With Fresh Herb Butter

Main Course - Seated
Grilled Salmon With Parsley & Lemon Dill Sauce

Tri Colored Tortellini Tossed With Artichokes Hearts, Roasted Peppers, Black Olives,
Sun Dried And Fresh Tomatoes With Herbs

Baby Carrots And Broccoli Spears With Lemon And Dill

Desserts
Bridal White Genoise Cake With Cappuccino Mousse Filling
Served With Miniature Ice Cream Strawberries
Freshly Ground French Hazelnut Creme Decaf & Twinings Tea
Plates Of Chocolates & Chocolate Truffles

WEDDING  MENU - 4

Served Before The Wedding Ceremony
White Wine And Sparkling Water
Crudité & Fresh Fruits of Summer With Minted Iced Tea

Hors D'Oeuvres - Passed And Tabled
Poached Gulf Shrimp With Traditional Cocktail Sauce Or A Zesty Ginger Sauce

Crispy Spring Rolls Stuffed With Sweet Potatoes, Water Chestnuts And Fresh Ginger

Coconut Chicken With Zesty Orange Sauce

Smoked Salmon Rosettes On English Cucumber With Boursin And Dill

Crostini - Garlic Toast Rounds Topped With Plum Tomatoes And Fresh Basil Pesto

Layered Chevré Torte with Homemade Pesto, Sun Dried Tomatoes, and Crusty Baguette Slices

Indian Samosas With Homemade Summer Peach Chutney

First Course - Seated
Butternut Squash Vegetable Bisque

Main Course - Buffet
Boneless Breast Of Chicken Sautéed In Olive Oil With A Touch Of Vermouth Served On
A Bed Of Spinach & Leeks Topped With A Light Cream Sauce, Prosciutto & Fresh Mozzarella

Tunisian Cous Cous With A Grilled Summer Vegetable Medley

Angel Hair Pasta With Fresh Basil & Italian Plum Tomatoes With Virgin Olive Oil

Fresh Summer Field Greens With Roasted Peppers & Julienne Vegetables
In Lemon Dijon Mustard

Assorted European Style Rolls & Breads With Pots Of Fresh Herbed Butter

Dessert
Dessert Bar Or Ivory Elegance Wedding Cake With Freshly Ground & Brewed
Jamaican Blue Mountain Decaf & Regular Coffee With Twinings & Herbal Teas

WEDDING  MENU - 5

Hors D'Oeuvres - Tabled
Tuscan Table - Fresh Mozzarella And Parmesan Cheeses, Salamis, Bruschetta, Focacia,
Sharp Provolone, Hot Fried Peppers, Grilled Vegetables, Marinated Artichoke Hearts,
Italian Breads, Red & Green Roasted Peppers, Marinated Mushrooms, Mediterranean Olives

Hors D'Oeuvres - Passed
Poached Shrimp Or Smoked Salmon On Pan de Mie Hearts With Herb Boursin,
A Feather Of Dill, And A Red Pepper Spear

Black Bean Empanadas With Chipolte Cream

Mini Cilantro Pesto Quesadilla Trumpet

Mushroom Croustades With Caramelized Onions

First Course - Seated
Thick Slices Of Mozzarella Cheese & Jersey Beefsteak Tomatoes With Fresh Basil Pesto And
Virgin Olive Oil

Calamata Rolls And Mini Boules With Fresh Herbed Butter

Main Course - Buffet
Maple Mustard Glazed Loin Of Pork With Cranberry And Caramelized Onion Sauce

Boneless Breast Of Chicken With Spinach & Chevré Cheese Stuffing

Tortellini Ala Panna With Prosciutto, Mushrooms, And Cream

Wild Rice Pilaf With Wheatberries And Currants

Scalloped Zucchini And Crook Neck Squash

Dessert
Choice Of Traditional Genoise, Dense Chocolate Mousse Cake, Or
Ivory Elegance - Layers Of Vanilla Chiffon Soaked With
Kahlúa, Cappuccino, Mousse Center and White Chocolate Icing
Mocha Decaf Coffee And Twinings Teas

WEDDING  MENU - 6

Hors D'Oeuvres - Tabled & Passed
Melange of "Great" Imported and Domestic Cheeses - St. Andre, Saga Blue, Gorgonzola, and
Vermont Cheddar Served with Crusty Baguette Slices, Crackers, and Flatbreads

Chateaubriand on Crusty French Baguettes with Green Peppercorn Mustard Bernaise Sauce

Smoked Salmon Platter With Thinly Sliced Onions, Capers, And Pumpernickel Triangles

Coconut Shrimp With Mango Sauce

Skewered Chicken Sate With Indonesian Peanut Sauce

Pigs In Blanket With Horseradish Mustard

First Course - Seated
Caesar Salad - Crisp Romaine Lettuce And Fresh Crunchy Garlic Croutons

Baskets of Crusty Rolls - Baby Chevré, Pumpernickel, Rosemary & Fennel with Herbed Butter

Main Course - Buffet
Breast Of Chicken With Apple Raisin Bread Stuffing And Port Wine

Veal Chasseur

Farfalle - Pasta Bow Ties Tossed With Porcini Mushrooms And Julienne Spring Vegetables
With A Dusting Of Parmesan & Romano Cheeses

Fresh Asparagus Spears With A Light Butter And Dill Sauce

Traditional Spinach Soufflé