Passed Hors D’oeuvres & Served Dinner

 

passed Hors D'oeuvres & Beverage Service

 

Roasted Red Bell Pepper & Pear Soup Shot (Gf)

Served In Demitasse Mug

 

Seared Tuna Tostados

On A Crispy Won Ton Chip With Shiso, Tomato & Scallion Salsa, and Wasabi Crème Fraiche

 

Belgian Endive Spear (Gf)

Filled With Pear, Caramelized Pecan & Gorgonzola

 

Chicken Parmesan Lollipops

Panko Crusted Chicken Breast On A Skewer Topped With Mozzarella Cheese And Marinara Dipping Sauce

 

Traditional Reggiano & Chive Cheese Puffs (V)

Creamy Cheese Mixture Broiled On Mini Toast Round

 

 

Served Dinner  7:00Pm

(Guest Tables Of 8 To Be Fully Set In Ballroom)

 

Pre-Set Salad Course

Butter Lettuce Salad

With Gala Apples, Dried Cranberries, Shaved Spanish Manchego Cheese, Caramelized Pecans Tossed In A Champagne Vinaigrette

Basket Of Artisan Breads & Butter At Each Table

 

Main Course

(Entrée Choice Of)

 

Grilled Individual Filet Of Beef

Topped With Blue Cheese Butter Served Over Potatoes Au Gratin * Glazed Baby Carrots & Haricot Vert

Or

 

Grilled Filet Of Salmon

With Lemon, Dill Beurre Blanc Potatoes Au Gratin * Glazed Baby Carrots & Haricot Vert

Or

 

Vegetarian Napoleon

Made With Marinated Grilled Eggplant, Portabello Mushroom and Chevre Cheese Drizzled With Fresh Basil Oil * Potatoes Au Gratin

 

{Entrée Counts Are Due 5 Days Prior To Event}

 

 

Toasts / Speeches

(W&A To Pass Trays Of Champagne)

 

 

Dessert / Cake Cutting

Client To Provide Wedding Cake, W&A To Cut And Serve

W&A To Provide Fresh Berries To Be Served With Cake

 

 

Coffee Service

Fresh Brewed Decaf Coffee, Tea & Condiments