Plated Dinner Service

Please peruse the following menu selections to give you some ideas and inspiration to create a plate that's perfect in every way.  Choose a first course and second course.  Your wedding cake or other selection will be served for dessert.  There are suggested bakers for your review at event partners  


Should you choose to consider an alternate dessert, please visit our desserts  section for additional selections including sweets tables.


Remember, these menus are a mere sampling of what we can do.  We will work with you to make certain that you get the menu that's all you've envisioned and so much more.



First Course Suggestions 

 Wild Field Greens

garnished with seedless european cucumber rings, cherry tomatoes, mandarin orange segments, sauteed snap peas and crumbled gorgonzola cheese- drizzled with homemade balsamic vinaigrette


Bibb & Butter Lettuces

with sauteed haricot verts, tear drop tomatoes and hearts of palm with a peppered goats cheese coin and burnt tomato vinaigrette


Caesar Salad

crisp romaine with homemade garlic crouton and parmesan cheese crisps tossed in traditional caesar dressing


Fresh Spinach

with sweet red onion, strawberries, goats cheese and slivered almonds drizzled with a citrus vinaigrette


Acapulco Salad

Wild field greens with cherry tomatoes, jicama, avocado and fire roasted corn with crispy tortilla strings and chipotle vinaigrette


Mediterranean Salad

crisp romaine with kalamata olives, crumbled feta and cherry tomato with oil & vinegar and a dusting of dried oregano





Non-Salad First Course Suggestions...



Blackened Sea Scallops

set on a bed of field greens with soy-ginger vinaigrette


Seared Sea Scallops

rested on angel hair pasta with white wine, olive oil and garlic


Lobster Martini

chunks of fresh steamed lobster with avocado, scallion and colorful bell peppers in a citrus vinaigrette


Lump Crab Cake

set on a bed of field greens with a roasted red pepper dressing


Lobster & Mango Spring Rolls

served over a bed of baby spinach with a ponzu dressing


Eggplant Crepes

sliced, breaded eggplant rolled with herbed ricotta cheese and Italian seasonings served over homemade marinara with fresh grated parmesan cheese and basil chiffonade




Chicken & Fowl Entree Suggestions 

Chicken Rouladen

a boneless skinless breast stuffed with mousseline of chicken, asparagus spears, roasted red peppers and aged provolone cheese

served with an herbed chardonnay reduction


Harvest Chicken

a boneless skinless breast stuffed with wild and long grain rice, sun-dried cranberries and a mirepoix of carrot, celery and onion-baked, sliced and napped with a sun-dried cranberry red wine reduction


Chicken Marsala

boneless skinless breasts sauteed in butter with onion and mushroom

finished with imported marsala wine


Chicken Piccata

boneless skinless breast sauteed with butter and finished with white wine and capers


Teriyaki Chicken

marinated with scallion and teriyaki sauce the grilled


Baked Italian Chicken

boneless skinless breast breaded with herbed bread crumbs and romano cheese then baked and served with roasted tomato sauce


Chicken Cordon Bleu

boneless skinless breast stuffed with black forest ham and Swiss cheese and breaded, baked and served with veloute sauce


Grilled Chicken Breast

served with a mango-papaya relish


Chicken Limonata

dredged in flour and egg wash the sauteed in butter and served with a lemon chicken jus


Chicken Shish-Ka-Bob

chunks of breast meat skewered with onion, tomato, bell pepper and mushroom-flame grilled with Italian or Greek seasonings


Brie & Apple Stuffed Chicken Breast

with a chicken stock-apple cider reduction


Rosemary Grilled Chicken Breast

 rosemary chicken jus


Chicken Wellington

a boneless breast of chicken with sauteed wild mushrooms

baked in a puff pastry shell


Maple Glazed Duck Breast

with mango-papaya salsa


Asian Glazed Quail

with a shitake mushroom ragout



Beef & Lamb Entree Suggestions 

Roasted Beef Tenderloin Medallions*

the whole tenderloin is hand massaged with fresh herbs and garlic then flame seared and slow roasted- hand carved as it's fanned to the plate over a root vegetable puree and napped with a pinot noir reduction with crumbled gorgonzola cheese garnish


Carved NY Strip Steak*

rubbed with fresh herbs and garlic then flame seared and slow roasted

hand carved to the plate- cabernet wine reduction


Slow Roasted Prime Rib*

a generous 10oz. portion served with natural au jus and yorkshire pudding with whipped horseradish on the side


Chianti Braised Beef Short Ribs

braised for several hours and served fork tender 


Beef Shish-Ka-Bobs

Beef tenderloin skewered with onion, mushroom and tomato then flame grilled with Italian seasonings


New Zealand Rack of Baby Lamb*

4 'Frenched' chops prepared Greek style with olive oil, garlic, oregano, lemon and white wine fanned to the plate


Braised Lamb Shank

braised in natural juices with a mire poix of root vegetables


Roasted Leg of Lamb*

prepared medium temperature and served with a minted yogurt sauce



Seafood Entree Suggestions 

Macadamia Crusted Sea Bass

served over steamed baby bok choy and drizzled with lime cilantro sauce


North Atlantic Salmon

prepared a variety of ways

 blackened - piccata - asian - vesuvio


Tiger Prawns

prepared a variety of ways

Italian - Thai - chipotle grilled


Swordfish Vesuvio

broiled with white wine, olive oil, garlic and oregano

served with vesuvio potatoes


Black Cod

over fennel chowder with fennel broth



grilled and served with gazpacho relish



Vegetarian Entree Suggestions

Phyllo Purse

sauteed leeks, mushrooms, red, yellow & green bell peppers, and zucchini finished with white wine and a touch of heavy cream-baked in a flaky phyllo purse and served on a pool of roasted red pepper coulis


Asian Vegetable Skewers

bok choy, tofu and shitake mushroom skewered and grilled-served over steamed jasmine rice with a drizzle of ponzu sauce


Indonesian Curry Tofu

served over steamed jasmine rice


Grilled Vegetable Planks

seasonal veggies drizzled with olive oil and seasoned with kosher salt and cracked black pepper-grilled and served with steamed brown rice