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

 

Mahi-Mahi

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