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



Grilled Filet Of Salmon

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



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