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


 Mixed Greens with Parsnip Chips and Pear Vinaigrette

with sides of Candied Walnuts and Crumbled Feta Cheese

 Rolls and Herbed Butter


 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


Strawberry and Dark Chocolate Mousse in Chocolate Cups

Fruit Skewers with Honey Yogurt Dip

Creme Brulee

Wedding Cake


An Elegant “Small Plate” Menu


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


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


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