Wedding Menu Samples
Menus we have cooked in the past:
A November Menu
Hors d’oeuvres
Seared Tuna with Sesame and Seaweed Salad
Bay Scallops in a Miniature Pastry Cone with Cilantro Lime Cream
Lamb Lollipop with Mango Chutney
Farmhouse Crackers with Brie and Granny Smith
Aged Cheddar Grilled Cheese Sandwich with Tomato Soup
Salad
Mixed Greens with Parsnip Chips and Pear Vinaigrette
with sides of Candied Walnuts and Crumbled Feta Cheese
Rolls and Herbed Butter
Entree
Ancho Rubbed Beef Tenderloin with Cuban Espresso Sauce (carved to order)
Chicken Roulade with Prosciutto and Basil on Smoked Tomato Sauce
Arancini-Crispy Risotto Balls
Roasted Winter Vegetables
Traditional Potatoes au Gratin
Dessert
Strawberry and Dark Chocolate Mousse in Chocolate Cups
Fruit Skewers with Honey Yogurt Dip
Creme Brulee
Wedding Cake
An Elegant “Small Plate” Menu
Pre-Ceremony:
Melon Cubes with “Hannahbells” Lavender Cheese Buttons, Urfa Chili and Prosciutto
Hors d’Oeuvres:
Mini Lobster Rolls with Micro Greens
Squash Bisque with Pepitas and Sage
Pistachio Crusted Sea Scallops with Cherry Compote and Micro Mustard Greens
Apple Brie with Walnut and Honey Puff Pastry Pillow
Smoked Chicken with Corn Relish and Spicy Orange Syrup in a Corn Cup
Raw Bar:
Oysters with a Champagne Mignonette
Shrimp on a Skewer
Tuna Tartar with Wasabi Cream, Seaweed Salad and Papadum Cracker
Cocktail Sauce, Lemon, Tabasco Sauce, Fresh Horseradish and Tobiko
Progressive Small Plate Service:
Roasted Japanese Eggplant with Fried Onions, Lemon and Feta, Fennel Seed Raita
Ancho Rubbed Beef Tenderloin with Espresso Sauce, Horseradish Mashed Potatoes and Sautéed Baby Kale
Chicken Stir Fry with a Mushroom Medley, Bok Choy on Fried Rice
Mediterranean Lamb Lollipop with Roasted Brussel Sprouts Tomato Jam, and Creamed Farro Grains!
Momofuku-Style Braised Pork Belly with Hoisin Sauce in a Lettuce Wrap, Pickled Cucumber and Carrot
Final passed dish:
Foie Gras Mousse with Quince Marmalade and Red Sorrel Leaf in a Sesame Cone
Dessert Station:
Key Lime Custard Tartlets
French Macaroons:
Golden Vanilla with Chocolate Coffee Ganache and Green Pistachio with Rosewater Butter Cream
Mini Cupcakes
Cheese Display with Fruit and Crackers
Coffee and Tea Station
A Vegetarian Menu
Stationary Hors d’oeuvres
Red Lentil Fritters with Mint Raita and Tamarind Ginger Dip
Crispy Green Onion Pancake with Mango Relish
Sauteed Wild Mushrooms in a Tomato Cone with Boursin Cheese
Celery Mousse with Apple and Walnut in a Sesame Cone
Humus, Baba Ganoush and Zatar with Pita Breads
Plated Salad
Baby Greens with Shaved Fennel, Roasted Beets, Fresh Figs and Parsnip Chips
Citrus Scented Vinaigrette
Assorted Bread Basket and Butter
Buffet
Black Bean Cakes with Peach and Pineapple Salsa
Morrocan B’stilla (summer vegetables, tofu and many spices wrapped in pastry)
Curried Carrot Sauce
Grilled and Marinated Vegetables
Pearl Cous Cous with Fresh Herbs
Pasta Bar
Choice of Penne or Fettucini Pasta
Choice of Tomato or Béchamel Sauce
Add-ins: Roasted Peppers, Sauteed Onion, Sliced Olives, Sauteed Mushrooms,
Vegetable Medley, Capers, Parmesan Cheese, Blue Cheese and Roasted Fennel
Dessert
Triple Chocolate Chubbies
Raspberry Filled Linzer Cookies
Almond Macaroons
Persian Rice Flour and Rosewater Cookies
Snickerdoodle Cookies
Lemon Bars
Peanut Butter Brownies with Chocolate Chips
Fresh Fruit Platter